Growth Suppression of Inoculated Listeria monocytogenes and Physicochemical and Textural Properties of Low-fat Sausages as Affected by Sodium Lactate and a Fat Replacer
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb07058.x/fullpdf
Reference19 articles.
1. Sodium lactate and protective culture effects on quality characteristics and shelf-life of low-fat frankfurters produced with olive oil
2. Relationship Between Water Activity, Salts of Lactic Acid, and Growth of Listeria monocytogenes in a Meat Model System
3. Effect of Sodium Chloride Concentration, Water Activity, Fermentation Method and Drying Time on the Viability of Trichinella spiralis in Genoa Salami
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1. Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage;Food Research International;2013-01
2. Effects of Phosphate Addition Alone or in Combined with Dipping in Trisodium Phosphate Solution on Product Quality and Shelf-life of Low-fat Sausages during Refrigerated Storage;Korean Journal for Food Science of Animal Resources;2012-02-29
3. Product Characteristics and Shelf-Life Effect of Low-Fat Functional Sausages Manufactured with Sodium Lactate and Chitosans During Storage at 10°C;Korean Journal for Food Science of Animal Resources;2009-02-28
4. Physicochemical and Textural Properties, and Shelf-Life Effects of Low-fat Sausages Manufactured with Various Levels of Activated Lactoferrin during Refrigerated Storage;Korean Journal for Food Science of Animal Resources;2008-10-31
5. Effects of Opuntia ficus-indica Pigment and Sodium Lactate on Nitrite-reduced Sausages;Journal of Animal Science and Technology;2008-08-01
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