The effect of use of freeze-thawed pork on the properties of Bologna sausages with two fat levels-Reference-Cited by-同舟云学术

The effect of use of freeze-thawed pork on the properties of Bologna sausages with two fat levels

Published:2007-07-01 Issue:3 Volume:30 Page:335-345
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

COLMENERO FRANCISCO JIMÉNEZ,CARBALLO JOSE,SOLAS MARIA T.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb01382.x/fullpdf

Reference36 articles.

1. Chemical deterioration of frozen bovine muscle at −4°C;Awad;Journal of Food Science,1968

2. Physical and sensory characteristics of low-fat fresh pork sausage processed with various levels of added water;Ahmed;Journal of Food Science,1990

3. Influence of K+ and Ca++ on rheological and gelation properties of reduced fat pork sausages containing carrageenans;Barbut;Lebensmittel-Wissenschaft und Technologie,1989

4. Phosphates and antioxidants as cryoprotectants in meat batters;Barbut;Meat Science,1991

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