Restructured Reindeer Steaks: Effects of Flake Size, Phosphate, and Salt on Sensory Properties-Reference-Cited by-同舟云学术

Restructured Reindeer Steaks: Effects of Flake Size, Phosphate, and Salt on Sensory Properties

Published:1992-01 Issue:1 Volume:57 Page:252-253
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

PENFIELD M.P.,SWANSON R.B.,MITCHELL D.S.,RIEMANN M.J.,DORKO C.L.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb05467.x/fullpdf

Reference19 articles.

1. Effects of Flake Size on Textural and Cooking Properties of Restructured Beef and Pork Steaks

2. Effects of Pre-rigor Pressurization, Method of Restructuring, and Salt Level on Characteristics of Restructured Beef Steaks

3. E.C. Buse, and R.C. Buse, 1989 . What is America eating and what is happening to meat consumption ? InEconomics of Meat Demand, ), p.18 . Proceedings of the Conference on the Economics of Meat Demand, October 20-21, 1986, Charleston, SC.

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1. Utilization of restructuring technology in the production of meat products: a review;CyTA - Journal of Food;2009-08

2. Effect of Gamma Irradiation on Physicochemical and Sensory Properties of Restructured Pork Jerky;Journal of the Korean Society of Food Science and Nutrition;2008-03-31

3. Effect of Packaging Methods on the Quality Properties of Stick Type Restructured Jerky;Korean Journal for Food Science of Animal Resources;2007-09-30

4. Restructured Reindeer Steak Quality as Affected by Antioxidants and Frozen Storage;Journal of Food Science;1994-07

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