Oxidation of controlled low-temperature vacuum dehydrated and freeze-dried beef and pork-Reference-Cited by-同舟云学术

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Oxidation of controlled low-temperature vacuum dehydrated and freeze-dried beef and pork

Published:1998-01 Issue:1-2 Volume:48 Page:11-19
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

King V.A.-E.,Chen J.-F.

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Official Methods of Analysis;AOAC,1984

2. Surface areas and densities of freeze-dried foods;Berlin;Journal of Agricultural and Food Chemistry,1966

3. Adsorption of gases in multimolecular layers;Brunauer;The Journal of the American Chemical Society,1938

4. Preparation of muscle samples for electron microscopy;Geissinger,1981

5. Oxidative quality and shelf life of meats;Gray;Meat Science,1996

Cited by 14 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. The impacts of freeze-drying-induced stresses on the quality of meat and aquatic products: Mechanisms and potential solutions to acquire high-quality products;Food Chemistry;2024-11

2. Impact of Ultrasound Pre-Treatment on the Drying Kinetics and Quality of Chicken Breast—A Comparative Study of Convective and Freeze-Drying Methods;Foods;2024-09-08

3. Effect of pre‐drying methods on the quality aspects of explosive puffed dried beef snack;Journal of Food Process Engineering;2023-04-13

4. Effect of High- and Low-Temperature Drying Methods on Fatty Acid Profile and Antimicrobial and Anti-Inflammatory Traits of Papaya (Vasconcellea pubescens);ACS Food Science & Technology;2022-12-19

5. Low-temperature vacuum drying as novel process to improve papaya (Vasconcellea pubescens) nutritional-functional properties;Future Foods;2022-06

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