Subject
General Medicine,Food Science,Analytical Chemistry
Reference49 articles.
1. Official methods of analysis of AOAC International;AOAC,2005
2. Quality considerations with high pressure processing of fresh and value added meat products;Bajovic;Meat Science,2012
3. Effect of high pressure treatment on the color of fresh and processed meats: A review;Bak;Critical Reviews in Food Science and Nutrition,2017
4. Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi;Bak;Meat Science,2012
5. Convenience breaded poultry meat products – New developments;Barbut;Trends in Food Science & Technology,2012
Cited by
18 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