 |
| 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 |
|
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  Evaluation of Product Quality of Low-Salt Pork Sausage Using Prerigor Pork Ham 2019 Reciprocal Meat Conference. 2019;3(2): 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 PROCESSING PARAMETER EFFECTS ON TEXTURAL CHARACTERISTICS OF REDUCED-FAT PORK SAUSAGE Journal of Food Quality. 1997;20(6):567-574 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 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 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 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 Effect of substituting pork backfat with rind on quality characteristics of pork sausage Meat Science. 2001;58(4):409-412 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 |
