The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages-Reference-Cited by-同舟云学术

The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages

Published:2014-01 Issue:1 Volume:96 Page:633-639
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

O'Flynn C.C.,Cruz-Romero M.C.,Troy D.J.,Mullen A.M.,Kerry J.P.

Funder

Department of Agriculture, Fisheries & Food, Ireland.

Publisher

Elsevier BV

Subject

Food Science

Reference61 articles.

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3. International news;Anonymous;International Meat Topics,2012

4. Collagen as a lean or fat replacement in pork sausage;Arganosa;Journal of Food Quality,1987

5. Homogeneity of meats prepared for analysis with a commercial food processor: Collaborative study;Beebe;Journal of the Association of Official Analytical Chemistry,1989

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