Influence of phosphate chelators on white efflorescence formation in dry fermented sausages with co-extruded alginate casings-Reference-Cited by-同舟云学术

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Influence of phosphate chelators on white efflorescence formation in dry fermented sausages with co-extruded alginate casings

Published:2020-11 Issue: Volume:137 Page:109661
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Hilbig Jonas,Moll Sarah,Herrmann Kurt,Weiss Jochen,Gibis Monika

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. AOAC. (1990). Official methods of analysis. Association of Official Analytical Chemists, Arlington, VA, 15th ed.

2. White precipitates formed on the surface of “chorizo”;Arnau,2002

3. The effects of freezing, meat pH and storage temperature on the formation of white film and tyrosine crystals in dry-cured hams;Arnau;Journal of the Science of Food and Agriculture,1994

4. The precipitation of phosphates in meat products;Arnau;Fleischwirtschaft International,1998

5. The composition of white film and white crystals found in dry-cured hams;Arnau;Journal of the Science of Food and Agriculture,1996

Cited by 1 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. Effect of collagen casing on the quality characteristics of fermented sausage;PLOS ONE;2022-02-03

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