A Comparative Study on the Effects of Glucose Monohydrate, Hot Water, and Sodium Pyrophosphate on Quality Parameters and Microbial Flora of Deboned and Matured Brisket-Reference-Cited by-同舟云学术

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A Comparative Study on the Effects of Glucose Monohydrate, Hot Water, and Sodium Pyrophosphate on Quality Parameters and Microbial Flora of Deboned and Matured Brisket

Published:2007-09 Issue:7 Volume:72 Page:M215-M221
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Gögüs U.,Bozoglu F.,Alpas H.

Publisher

Wiley

Subject

Food Science

Reference20 articles.

1. Lactic Acid Sprays Reduce Bacterial Pathogens on Cold Beef Carcass Surfaces and in Subsequently Produced Ground Beef†

2. Pancreatic Cancer and Drinking Water and Dietary Sources of Nitrate and Nitrite

3. Does Spray Washing of Lamb Carcasses Alter Bacterial Surface Contamination?

4. Mutagenic Activity of Nitrite-Treated Foods: Human Stomach Cancer May Be Related to Dietary Factors

Cited by 3 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. Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retail;Food Microbiology;2017-08

2. Organic acids and other chemical treatments for microbial decontamination of food;Microbial Decontamination in the Food Industry;2012

3. Effect of glucose on the stability of fresh mutton during storage at ambient temperature (25±2°C);Food Chemistry;2010-09

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