EFFECT OF FREEZING, EXPOSURE TO ENHANCEMENT SOLUTION AND MODIFIED ATMOSPHERE ON PORK BONE DISCOLORATION-Reference-Cited by-同舟云学术

EFFECT OF FREEZING, EXPOSURE TO ENHANCEMENT SOLUTION AND MODIFIED ATMOSPHERE ON PORK BONE DISCOLORATION

Published:2006-10 Issue:4 Volume:17 Page:428-442
ISSN:1046-0756
Container-title:Journal of Muscle Foods
language:en
Short-container-title:J Muscle Foods

Author:

NICOLALDE C.,STETZER A.J.,TUCKER E.,MCKEITH F.K.,BREWER M.S.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2006.00061.x/fullpdf

Reference19 articles.

1. TBA Values, Sensory Characteristics, and Volatiles in Ground Pork During Long-term Frozen Storage: Effects of Packaging

2. Consumer preferences for beef color and packaging did not affect eating satisfaction

3. CIE (Commission Internationale de l'Eclairage) . 1978 . Recommendations on uniform colorspaces - color equations, psychometric color terms . Supplement No. 2 to CIE Publ. No. 15 (E-1.3.L) 1971 (9TC-1-3) CIE, Paris.

4. Principles of Food Chemistry

5. Amino acid analysis and acrylamide gel electrophoresis patterns of bovine hemopoietic marrow

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