Assessment of the quality of refrigerated and frozen pork by multivariate exploratory techniques-Reference-Cited by-同舟云学术

Assessment of the quality of refrigerated and frozen pork by multivariate exploratory techniques

Published:2018-05 Issue: Volume:139 Page:7-14
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Custódio Flávia Beatriz,Vasconcelos-Neto Milton C.,Theodoro Karine H.,Chisté Renan Campos,Gloria Maria Beatriz A.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo a Pesquisa do Estado de Minas Gerais

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Official methods of analysis;AOAC,2000

2. Meat quality of swine supplemented with ractopamine under commercial conditions in Brazil;Athayde;Journal of Animal Science,2012

3. Contribution of contaminant enterobacteria and lactic acid bacteria to biogenic amine accumulation in spontaneous fermentation of pork sausages;Bover-Cid;European Food Research and Technology,2003

4. Agencia Nacional de Vigilância Sanitária – ANVISA. Res n. 12, 2 de janeiro de 2001. Aprova o Regulamento técnico sobre os padrões microbiológicos para alimentos. DOU january;Brasil,2001

5. Flavour perception of oxidation in beef;Campo;Meat Science,2006

Cited by 21 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Unraveling the spoilage characteristics of refrigerated pork using high-throughput sequencing coupled with UHPLC-MS/MS-based non-targeted metabolomics;Food Chemistry;2024-12

2. Street Pork Vendors’ Hygiene and Safety Practices and Their Determinants in the Cape Metropole District, South Africa;Journal of Food Protection;2024-01

3. Multivariate Analysis in Accelerated Shelf-Life Assessment—An Overview;The 4th International Electronic Conference on Applied Sciences;2023-10-31

4. Pork Freezing and Quality Improvement: The Effect of Immersion Freezing Assisted By Magnetic Field;Food and Bioprocess Technology;2023-05-20

5. Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the determination of the date of minimum durability for frozen meat in retail establishments;Food Risk Assess Europe;2023-03