Author:
Pramualkijja Teeda,Pirak Tantawan,Kerdsup Paramaporn
Funder
Graduate School of Kasetsart University, Bangkok, Thailand
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference35 articles.
1. Textural and viscoelastic properties of pork frankfurters containing canola–olive oils, rice bran, and walnut;Alvarez;Meat Science,2012
2. Official methods of analysis;Association of Official Analytical Chemists,2000
3. Effect of crude malva nut gum and phosphate on yield, texture, color, and microstructure of emulsified chicken meat batter;Barbut;Poultry Science,2007
4. Effect of malva nut gum (purified and crude), sodium chloride and phosphate on cooking, texture, colour, rheology and microstructure of different chicken meat batters;Barbut;British Poultry Science,2009
5. Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages;Bloukas;Meat Science,1997
Cited by
22 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