Use of straw mushrooms (Volvariella volvacea) for the enhancement of physicochemical, nutritional and sensory profiles of Cantonese sausages-Reference-Cited by-同舟云学术

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Use of straw mushrooms (Volvariella volvacea) for the enhancement of physicochemical, nutritional and sensory profiles of Cantonese sausages

Published:2018-12 Issue: Volume:146 Page:18-25
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Wang Xuping,Zhou Pengfei,Cheng Jingrong,Chen Zhiyi,Liu Xueming

Funder

Guangzhou Science and Technology Program key projects

Guangzhou Foreign Cooperation Project

Guangdong Provincial Science and Technology Program

Guangdong Natural Science Foundation

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Sequencing and comparative analysis of the straw mushroomss (Volvariella volvacea) genome;Bao;PLoS One,2013

2. Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham;Bermúdez;Food Research International,2014

3. Incorporation of sardine surimi in Bologna sausage containing different fat levels;Cavestany;Meat Science,1994

4. Characteristic of sausages as influenced by partial replacement of pork back-fat using pre-emulsified soybean oil stabilized by fish proteins isolate;Cheetangdee;Agriculture and Natural Resources,2017

5. Adaptation of Volvariella volvacea metabolism in high carbon to nitrogen ratio media;Diamantopoulou;Food Chemistry,2016

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