Assessing the use of frozen pork meat in the manufacture of cooked ham-Reference-Cited by-同舟云学术

Assessing the use of frozen pork meat in the manufacture of cooked ham

Published:2016-02-05 Issue:1 Volume:36 Page:124-131
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

LOS Francine Gomes Basso¹,PRESTES Rosa Cristina²,GRANATO Daniel¹,SIMÕES Deise Rosana Silva¹,ROMAN Silvane Souza³,DEMIATE Ivo Mottin¹

Affiliation:

1. Universidade Estadual de Ponta Grossa, Brasil

2. Universidade Federal de Santa Maria, Brasil

3. Universidade Regional Integrada do Alto Uruguai, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v36n1/0101-2061-cta-1678-457X0066.pdf

Reference41 articles.

1. Official methods of analysis of the Association of Analytical Chemists,1990

2. Regulamento técnico sobre padrões microbiológicos para alimentos. (RDC nº12, de 2 de Janeiro de 2002);Diário Oficial [da] República Federativa do Brasil,2002

3. Ice recrystallization in frozen beef;Bevilacqua A. E.;Journal of Food Science,1982

4. Normas técnicas de instalações e equipamentos para abate e industrialização de suínos. (Portaria nº 711, de 1º de novembro de 1995);Diário Oficial [da] República Federativa do Brasil,1995

5. Cooked ham classification on the basis of brine injection level and pork breeding country;Casiraghi E.;LWT: Food Science and Technology,2007

Cited by 1 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. Differences in textural properties of cooked caponized and broiler chicken breast meat;Poultry Science;2017-07