Quality of cooked sausages with added beef or pork heart surimi-Reference-Cited by-同舟云学术

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Quality of cooked sausages with added beef or pork heart surimi

Published:2020-10-09 Issue:12 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Villalobos‐Delgado Luz H.¹^ORCID,Núñez‐González Francisco A.²,Alarcon‐Rojo Alma D.²^ORCID,Silva‐Avila Nidia Jahzeel³

Affiliation:

1. Institute of Agroindustry Technological University of the Mixteca Huajuapan de León, Oaxaca Mexico

2. Faculty of Animal Science and Ecology Autonomous University of Chihuahua Chihuahua Mexico

3. Department of Agronomic and Veterinary Sciences Sonora Institute of Technology Ciudad Obregón Mexico

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14939

Reference50 articles.

1. Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties

2. Antioxidant activity of Carob fruit extracts in cooked pork meat systems during chilled and frozen storage

Cited by 5 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. Sensory Quality and Consumer Acceptance of Foods from Agri-food By-products;Sensory Evaluation and Consumer Acceptance of New Food Products;2024-08-14

2. Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly;Applied Sciences;2023-09-19

3. Exploring the prospects of the fifth quarter in the 21st century;Comprehensive Reviews in Food Science and Food Safety;2022-01-14

4. Surimi-like protein ingredient from porcine spleen as lean meat replacer in emulsion-type sausages;Meat Science;2021-12

5. Processing optimization of restructured jerky from bovine meat, heart, and liver;Journal of Food Processing and Preservation;2021-03-15

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