CrossRef Text and Data Mining
Result of CrossRef Text and Data Mining Search is the related articles with entitled article. If you click link1 or link2 you will be able to reach the full text site of selected articles; however, some links do not show the full text immediately at now. If you click CrossRef Text and Data Mining Download icon, you will be able to get whole list of articles from literature included in CrossRef Text and Data Mining.
Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle
Geon Ho Kim, Koo Bok Chin
Anim Biosci. 2022;35(8):1270-1278.   Published online January 5, 2022
DOI: https://doi.org/10.5713/ab.21.0421

Excel Download

Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle
Animal Bioscience. 2022;35(8):1270-1278   Crossref logo
Link1 Link2 Link3

Evaluation of Product Quality of Low-Salt Pork Sausage Using Prerigor Pork Ham
2019 Reciprocal Meat Conference. 2019;3(2):   Crossref logo
Link1

Effects of pre-rigor injection of sodium citrate or acetate, or post-rigor injection of phosphate plus salt on post-mortem glycolysis, pH, and pork quality attributes
Meat Science. 2006;74(4):727-737   Crossref logo
Link1 Link2

PROCESSING PARAMETER EFFECTS ON TEXTURAL CHARACTERISTICS OF REDUCED-FAT PORK SAUSAGE
Journal of Food Quality. 1997;20(6):567-574   Crossref logo
Link1 Link2

Evaluation of various salt levels and different dairy proteins in combination with microbial transglutaminase on the quality characteristics of restructured pork ham
International Journal of Food Science & Technology. 2011;46(7):1522-1528   Crossref logo
Link1 Link2

Oxidative stability of frozen-stored raw pork chops, chill-stored pre-frozen raw pork chops, and frozen-stored pre-cooked sausages in relation to dietary CuSO 4 , rapeseed oil and vitamin E
Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A. 1998;207(5):363-368   Crossref logo
Link1 Link2 Link3

The sensory quality of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages during storage
Journal of the Science of Food and Agriculture. 2017;97(15):5327-5334   Crossref logo
Link1 Link2

Evaluation of various salt contents on quality characteristics with or without curdlan of pork myofibrillar protein gels and the development of low-salt pork sausages
International Journal of Food Science & Technology. 2018;54(2):550-557   Crossref logo
Link1 Link2

Effect of substituting pork backfat with rind on quality characteristics of pork sausage
Meat Science. 2001;58(4):409-412   Crossref logo
Link1 Link2

METHODS OF SODIUM TRIPOLYPHOSPHATE ADDITION IN PREBLENDED PORK AND ITS EFFECTS ON FINE-CUT AND COARSE-GROUND PORK SAUSAGE PRODUCT CHARACTERISTICS
Journal of Muscle Foods. 1991;2(1):37-48   Crossref logo
Link1 Link2