Development of Low-fat Meat Processing Technology using Interaction between Meat Proteins and Hydrocolloids-II Development of Low-fat Sausages Using the Results of Model Study-Reference-Cited by-同舟云学术

Development of Low-fat Meat Processing Technology using Interaction between Meat Proteins and Hydrocolloids-II Development of Low-fat Sausages Using the Results of Model Study

Published:2002-08-01 Issue:4 Volume:31 Page:629-635
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200211921167161.pdf

Reference17 articles.

1. EFFECTS OF SUBSTITUTING ADDED WATER FOR FAT ON THE TEXTURAL, SENSORY, AND PROCESSING CHARACTERISTICS OF BOLOGNA

2. Functionality of Six Nonmeat Proteins in Meat Emulsion Systems

3. Starch and Egg White lnfluence on Properties of Bologna Sausage as Related to Fat Content

Cited by 10 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. Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder;Food Science of Animal Resources;2022-05

2. Variation in Significant Difference of Sausage Textural Parameters Measured by Texture Profile Analysis (TPA) under Changing Measurement Conditions;Food Science of Animal Resources;2021-07

3. Effect of the addition of hydrocolloids on beef texture: Targeted to the needs of people with dysphagia;Food Hydrocolloids;2021-04

4. Effect of hydrocolloids on the quality of restructured hams with duck skin;Poultry Science;2018-12

5. Effects of Mungbean Flour Level in Combination with Microbial Transglutaminase on Physicochemical and Textural Properties of Low-salt Pork Model Sausages;Korean Journal for Food Science of Animal Resources;2013-04-30