Connective Tissue/Acidic Phosphate Preblend Effects on Reduced Fat Frankfurters
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1996.tb14217.x/fullpdf
Reference40 articles.
1. Physical and Sensory Characteristics of Low-Fat Fresh Pork Sausage Processed with Various Levels of Added Water
2. Microstructure of Reduced Salt Meat Batters as Affected by Polyphosphates and Chopping Time
3. Two Improved and Simplified Methods for the Spectrophotometric Determination of Hydroxyproline.
Cited by 11 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. Gelatin addition improves the nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling;LWT;2017-04
2. Effect of meat enhancement solutions with hydroxypropyl methylcellulose and konjac flour on texture and quality attributes of pale, soft, and exudative pork;Journal of Texture Studies;2017-01-25
3. Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods;Comprehensive Reviews in Food Science and Food Safety;2010-12-13
4. Healthier lipid combination as functional ingredient influencing sensory and technological properties of low‐fat frankfurters;European Journal of Lipid Science and Technology;2010-08
5. Low-fat frankfurters enriched with n−3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics;Meat Science;2009-09
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3