COMPARATIVE WATER HOLDING PROPERTIES OF VARIOUS MUSCLE FOODS.-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

COMPARATIVE WATER HOLDING PROPERTIES OF VARIOUS MUSCLE FOODS.

Published:1990-10 Issue:4 Volume:1 Page:363-381
ISSN:1046-0756
Container-title:Journal of Muscle Foods
language:en
Short-container-title:J Muscle Foods

Author:

FENNEMA O. R.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.1990.tb00373.x/fullpdf

Reference61 articles.

1. Freezing rate effects on the drip loss of frozen beef

2. Chemical Deterioration of Frozen Bovine Muscle at ?4� C

3. The expressible fluid of fish fillets. II. —Method of determination

4. Treatments Before Frozen Storage Affecting Thaw Drip Formation in Pacific Salmon

Cited by 67 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. Effect of Adding Bovine Skin Gelatin Hydrolysates on Antioxidant Properties, Texture, and Color in Chicken Meat Processing;Foods;2023-04-02

2. Structure of fish proteins as modified by salting procedures: A rheological and ultrastructural analysis of hake ( Merluccius hubbsi ) fillets;Journal of Food Science;2022-02-04

3. Water holding properties of Atlantic salmon;Comprehensive Reviews in Food Science and Food Safety;2021-12-06

4. Variation in the terminology and methodologies applied to the analysis of water holding capacity in meat research;Meat Science;2021-08

5. A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets;Scientific Reports;2020-10-13

同舟云学术

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