Beef sausage structure affected by sodium chloride and potassium lactate-Reference-Cited by-同舟云学术

Beef sausage structure affected by sodium chloride and potassium lactate

Published:2008-12 Issue:4 Volume:80 Page:1092-1099
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Astruc Thierry,Labas Roland,Vendeuvre Jean Luc,Martin Jean Luc,Taylor Richard Georges

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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3. Sodium lactate effects on shelf life, sensory, and physical characteristics of fresh pork sausage;Brewer;Journal of Food Science,1991

4. Studies in meat tenderness and ultrastructural changes in meat during aging;Davey;Journal of Food Science,1970

5. Antimicrobial activity of sodium lactate;De Wit;Food Microbiology,1990

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