The Effect of Liquid Smoke Utilization as Preservative for Meatballs Quality
Author:
Publisher
Science Alert
Subject
Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science
Link
https://www.scialert.net/fulltext/?doi=pjn.2012.1078.1080&org=11
Cited by 7 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. Preparation and characterization of coconut shell liquid smoke and the properties of preserving tofu;Kuwait Journal of Science;2024-10
2. Antimikrobiyal Film ve Kaplamaların Kırmızı Et ve Köftelerin Mikrobiyal Kalitesine Etkisi;European Journal of Science and Technology;2023-01-10
3. Characterization of volatile compounds of liquid smoke flavourings from some tropical hardwoods;Scientific African;2020-07
4. Effect of different smoking methods on the quality of pork sausages;Veterinary World;2018-12
5. Study of utilization liquid smoke and carrageenan as a natural antibacterial in manufacturing beef meatballs;IOP Conference Series: Earth and Environmental Science;2018-01
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