Changes in the Quality of Ground Pork Loin Adding Olive and Soybean Oil During Cold Storage-Reference-Cited by-同舟云学术

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Changes in the Quality of Ground Pork Loin Adding Olive and Soybean Oil During Cold Storage

Published:2007-07-30 Issue:7 Volume:36 Page:896-901
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:

Park Kyung-Sook,Lee Kyung-Soo,Youn Dong-Hwa,Moon Yoon-Hee,Park Hyun-Suk,Jung In-Chul

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200736036957518.pdf

Reference21 articles.

1. Low-fat meat products—technological problems with processing

2. Low Fat Level Effects on Sensory, Shear, Cooking, and Chemical Properties of Ground Beef Patties

3. Chemical, Physical, and Sensory Characterization of Ground Beef Containing 5 to 30 Percent Fat

4. EFFECTS OF FAT LEVEL AND SOURCE ON THE CHEMICAL, SENSORY AND COOKING PROPERTIES OF GROUND BEEF PATTIES

5. Optimizing palm oil and palm stearin utilization for sensory and textural properties of chicken frankfurters

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. Effect of Microwave Treatment on the Physicochemical and Microbiological Characteristics Changes of Pork Loin Meat during Storage at 4℃;Korean Journal of Food Preservation;2013-04-30

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