Quality Characteristics of Ostrich Liver Pâté-Reference-Cited by-同舟云学术

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Quality Characteristics of Ostrich Liver Pâté

Published:2006-06-30 Issue:2 Volume:69 Page:snq85-snq91
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

FernÁndez-LÓpez J.,Sayas-BarberÁ E.,Sendra E.,PÉrez-Alvarez J.A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb15519.x/fullpdf

Reference47 articles.

1. Some lipid characteristics and interactions in muscle foods-a review;Allen;Food Technol,1981

2. Oxidative stability of frozen pork patties, effect of light and added salt;Andersen;J Food Sci,1991

Cited by 7 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. Antioxidant Activity of Humulus lupulus Phenolic Hop Extracts in Creating a New Pâté: An Element Affecting Fat Stability and Microbiological Quality during Storage;Molecules;2024-03-31

2. The Effects of Sunflower and Maize Crop Residue Extracts as a New Ingredient on the Quality Properties of Pork Liver Pâtés;Foods;2024-03-03

3. Effect of extract of ginger root and liquorice on the microbiological safety of mutton liver pâté;Potravinarstvo Slovak Journal of Food Sciences;2023-11-02

4. Physicochemical Characteristics of Pork Liver Pâtés Containing Nonthermal Air Plasma-Treated Egg White as an Alternative Source of Nitrite;Applied Sciences;2023-03-31

5. Sensory Evaluation of Liver/Meat Pâté Made from Fresh or Frozen Eland Meat and Beef;Scientia Agriculturae Bohemica;2019-06-01

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