Sodium Lactate Effects on Shelf-Life, Sensory, and Physical Characteristics of Fresh Pork Sausage-Reference-Cited by-同舟云学术

Sodium Lactate Effects on Shelf-Life, Sensory, and Physical Characteristics of Fresh Pork Sausage

Published:1991-09 Issue:5 Volume:56 Page:1176-1178
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BREWER M. SUSAN,MCKEITH FLOYD,MARTIN SCOTT E.,DALLMIER ANTHONY W.,MEYER JACI

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb04727.x/fullpdf

Reference18 articles.

1. Effect of Gas Atmosphere Packaging on Psychrotrophic Growth and Succession on Steak Surfaces

2. CIE (Commission Internationale de lEclairage) . 1978 . Recommendations on uniform color spaces-color difference equations, psychometric color terms. Supplement No. 2 to CIE Publications No. 15 (E-1.3.1) 1971/(TC-1-3), Paris..

3. The use of buffered acidulant systems to improve the microbiological stability of acid foods

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