EFFECT OF PORK QUALITY ON SOME CHEMICAL, PHYSICAL, AND PROCESSING PROPERTIES OF FERMENTED DRY SAUSAGE-Reference-Cited by-同舟云学术

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EFFECT OF PORK QUALITY ON SOME CHEMICAL, PHYSICAL, AND PROCESSING PROPERTIES OF FERMENTED DRY SAUSAGE

Published:1980-05 Issue:3 Volume:45 Page:622-626
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

TOWNSEND W. E.,DAVIS C. E.,LYON C. E.,MESCHER S. E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb04115.x/fullpdf

Reference33 articles.

Cited by 20 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. Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked bacon;Ultrasonics Sonochemistry;2023-08

2. Ingredients;Handbook of Fermented Meat and Poultry;2014-10-02

3. Processing of pork with colour differences to raw fermented sausages has no impact on the physico-chemical and microbiological characteristics of the products;J FOOD SAF FOOD QUAL;2014

4. Physico-chemical and microbiological properties of raw fermented sausages are not influenced by color differences of turkey breast meat;Poultry Science;2013-05

5. Effect of Phosphate and Meat (Pork) Types on the Germination and Outgrowth of Clostridium perfringens Spores during Abusive Chilling†;Journal of Food Protection;2010-05-01

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