The Development of Sausage Including Meat from Spent Laying Hen Surimi-Reference-Cited by-同舟云学术

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The Development of Sausage Including Meat from Spent Laying Hen Surimi

Published:2007-12 Issue:12 Volume:86 Page:2676-2684
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Jin S.K.,Kim I.S.,Jung H.J.,Kim D.H.,Choi Y.J.,Hur S.J.

Funder

technology development program

Ministry of Agriculture and Forestry

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/86/12/2676/4385059/poultrysci86-2676.pdf

Reference23 articles.

1. Oxygen availability affects prooxidant catalyzed lipid oxidation of cooked turkey patties;Ahn;J. Food Sci.,1993

2. Official Methods of Analysis,1990

3. Prediction of technological quality (cooking loss and Napole yield) of pork based on fresh meat characteristics;Bertram;Meat Sci.,2003

4. Microsomal lipid peroxidation;Buege;Methods Enzymol.,1978

5. Evolution of free amino acids and amines during ripening of Iberian cured ham;Cordoba;J. Agric. Food Chem.,1994

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