Effects of novel thermal processing technologies on the sensory quality of meat and meat products
Author:
Publisher
Elsevier
Link
http://woodhead.metapress.com/index/Q4M2GM652L846257.pdf
Reference170 articles.
1. Optimizing beef chuck flavor and texture through cookery methods;Adhikari;Journal of Food Science,2004
2. Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product;Albert;Food Research International,2002
3. Functionality of batters containing different starch types for deep-fat frying of chicken nuggets;Altunakar;European Food Research and Technology,2004
4. Marination to improve functional properties and safety of poultry meat;Alvarado;Journal of Applied Poultry Research,2007
5. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat;Amsa,1995
Cited by 5 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. Recent developments in freezing of fruits and vegetables: Striving for controlled ice nucleation and crystallization with enhanced freezing rates;Journal of Food Science;2023-10-24
2. Investigation of electrical conductivity and bioactive quality during ohmic evaporation process of Apple juice;Journal of Food Processing and Preservation;2022-08-26
3. Hurdle Effect of Hot Air Impingement Drying and Surfactant-Sanitizer Wash on Removal of Listeria innocua from Fresh Apples;Journal of Food Protection;2020-08-17
4. Effects of reheating methods on the product quality of Hongsu chicken dish;Journal of Food Processing and Preservation;2018-11
5. Preservation Methods for Meat and Poultry;Microbial Control and Food Preservation;2017
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