Sensory and Chemical Characteristics of Pork Chops as Affected by Precooking, Curing and Frozen Storage-Reference-Cited by-同舟云学术

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Sensory and Chemical Characteristics of Pork Chops as Affected by Precooking, Curing and Frozen Storage

Published:2006-08-25 Issue:2 Volume:50 Page:478-481
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

MILLER L. F.,HEDRICK H. B.,BAILEY M. E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13431.x/fullpdf

Reference25 articles.

1. Anonymous 1982 Including meat in reducing diets

2. Influence of nitrite on meat flavor;Balley;Proc. Meat Ind. Res. Conf.,1973

3. Two improved and simplified methods for snectroohotometric determination of hsdroxymoline;Bergman;Anal. Chem.,1963

Cited by 9 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. Basic parameters of a new production technology for “gyros”. A shelf life study of the product at 4°C;Journal of Food Engineering;2007-03

2. Sensory Evaluation Methods to Measure Quality of Frozen Food;Quality in Frozen Foods;1997

3. CHARACTERISTICS OF MICROWAVEABLE PORK CHOPS;Journal of Muscle Foods;1994-12

4. QUALITY CHARACTERISTICS OF FULLY-COOKED HAM, BRINE-CURED PRIOR TO FREEZING;Journal of Muscle Foods;1994-02

5. Effects of Phosphate in Combination with Nitrite or Maillard Reaction Products upon Warmed-Over Flavor in Precooked, Restructured Beef Chuck Roasts;Journal of Food Science;1989-11

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