Determining the effects of encapsulated polyphosphates on quality parameters and oxidative stability of cooked ground beef during storage-Reference-Cited by-同舟云学术

Determining the effects of encapsulated polyphosphates on quality parameters and oxidative stability of cooked ground beef during storage

Published:2019-06 Issue:suppl 1 Volume:39 Page:341-347
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

BİLECEN Damla¹,KILIÇ Birol²

Affiliation:

1. Mehmet Akif Ersoy University, Turkey

2. Suleyman Demirel University, Turkey

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39s1/0101-2061-cta-fst03518.pdf

Reference40 articles.

1. Inhibitory effects of polyphosphates on Clostridium perfringens growth, sporulation and spore outgrowth;Akhtar S.;Food Microbiology,2008

2. Effects of sodium tripolyphosphate and modified atmosphere packaging on the quality characteristics and storage stability of ground beef;Aksu M. İ.;Food Technology and Biotechnology,2012

3. Et ve et ürünleri teknolojisi;Anar S.;Dora Yayıncılık,2012

4. Effect of enhancement with varying phosphate types and concentrations, at two different pump rates on beef biceps femoris instrumental color characteristics;Baublits R. T.;Meat Science,2005

5. Sodyum tripolifosfatın ve tamburlama (tumbling) prosesinin döner kebabın oksidatif stabilitesine etkisi.;Bektas G.,2009

Cited by 2 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. A comparative study of the effect of different cooking methods on the quality and shucking of mussels;Journal of Food Processing and Preservation;2021-08-16

2. Biochemical property and gel‐forming ability of surimi‐like material from goat meat;International Journal of Food Science & Technology;2020-08-30