Rheological and Mechanical Properties, B-Vitamin Retention and Sensory Characteristics of Smoked Sausage Made from Mixtures of Broiler Chicken and Guinea Fowl-Reference-Cited by-同舟云学术

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Rheological and Mechanical Properties, B-Vitamin Retention and Sensory Characteristics of Smoked Sausage Made from Mixtures of Broiler Chicken and Guinea Fowl

Published:1993-08 Issue:4 Volume:26 Page:291-300
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Awonorin S.O.

Publisher

Elsevier BV

Subject

Food Science

Cited by 4 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. Application of polymeric nanofluid in enhancing oil recovery at reservoir condition;Journal of Petroleum Science and Engineering;2020-11

2. Modelling the flowing behaviour of dika kernel powder and soup as affected by moisture content, physical and rheological properties;Journal of Food Science and Technology;2019-07-08

3. Dry-fermented chicken sausage produced with inulin and corn oil: Physicochemical, microbiological, and textural characteristics and acceptability during storage;Meat Science;2013-03

4. Contents of vitamins B1, B2, B6, and B12 in pork and meat products;Meat Science;2002-09

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