1 |
Novel combinations of chitosan, carnocin and sulphite for the preservation of chilled pork sausage
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[
Roller, S.;Sagoo, S.;Board, R.;O'Mahony, T.;Caplice, E.;Fitzgerald, G.;Fogden, M.;Owen, M.;Fletcher, H.
] /
Meat Sci.
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2 |
Chitosan disrupts the barrier properties of the outer membrane of Gram-negative bacteria
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[
Helander, I.M.;Nurmiaho-Lassila, E.L.;Ahvenainen, R.;Rhoades, J.;Roller, S.
] /
J. Food Microbiol.
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3 |
Quality properties of pork sausages prepared with water soluble chitosan oligomer
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[
Jo, C.;Lee, J.W.;Lee, K.H.;Byun, M.W.
] /
Meat Sci.
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4 |
The study on developing pork sausage by treatment of chitosan
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[
Kim, O.H.;Choi, Y.H.
] /
Proceedings of Annual Conference, The Korean Society for Chitin and Chitosan
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5 |
The improvement of color and shelf-life of ham by gamma irradiation
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[
Byun, M.W.;Lee, J.W.;Yook, H.S.;Lee, K.H.;Kim, K.Y.
] /
J. Food Prot.
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6 |
Effect of temperature on the intrinsic viscosity and conformation of chitosans in dilute HCI solution
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[
Chen, R.H.;Tasih, M.L.
] /
International J. BioI. Macromol.
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7 |
Effect of molecular weight and NaCI concentration on dilute solution properties of chitosan
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[
Hwang, J.K.;Hong, S.P.;Kim, C.T.
] /
J. Food Sci. Nutr.
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8 |
Survival of Escheria coli 0157:H7 on vacuum-packaged raw beef treated with polylactic acid, lactic acid, and nisin
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[
Mustapha, A.;Ariyapitipun, T.;Clarke, A.D.
] /
J. Food Sci.
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9 |
Product quality and extension of shelf-life of low-fat functional sausages manufactured with sodium lactate and chitosan during refrigerated storage
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[
Kook, S.H.;Choi, S.H.;Kang, S.M.;Park, S.Y.;Chin, K.B.
] /
Korean J. Food Sci. Ani. Resour.
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10 |
Evaluation of various combination of pork lean and water added on the physicochemical, textural and sensory characteristics of low-fat sausages
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[
Chin, K.B.;Lee, H.Y.;Kook, S.H.;Yoo, S.S.;Chun, S.S.
] /
Food Sci. Biotechnol.
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11 |
Official Methods of Analysis
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[
AOAC
] /
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12 |
A simple centrifugal method for measuring expressible moisture, a water-binding property of muscle foods
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[
Jauregui, C.A.;Regenstein, J.N.;Baker, R.C.
] /
J. Food Sci.
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13 |
Texture profile analysis
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[
Bourne, M.C.
] /
Food Technol.
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14 |
SAS User's Guide; Statistical Analysis System
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[
SAS Institute Inc.
] /
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15 |
Effect of natural colorants and nitrites on color attribute of frankfurters
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[
Bloukas, J.G.;Arvanitoyannis, I.S.;Siopi, A.A.
] /
Meat Sci.
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16 |
Effect of sodium lactate and trisodium phosphate on the physicochemical properties of shelf-life of low-fat Chinese-style sausage
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[
Lin, K.W.;Lin, S.N.
] /
Meat Sci.
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17 |
General microbial profile of low-fat frankfurters formulated with sodium lactate and a texture modifier
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[
Murano, E.A.;Rust, R.E.
] /
Muscle Foods
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18 |
Growth suppression of inoculated Listeria monocytogenes and physicochemical and textural properties of low-fat sausages as affected by sodium lactate and a fat replacer
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[
Choi, S.H.;Kim, K.H.;Eun, J.B.;Chin, K.B.
] /
J. Food Sci.
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19 |
Studies on the improvement of storage property in meat sausage using chitosan-. Difference of storage property by molecular weight of chitosan
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[
Youn, S.K.;Park, S.M.;Ahn, D.H.
] /
J. Korean Soc. Food Sci. Nutr.
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20 |
Studies on the improvement of storage property in meat sausage using chitosan-I
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[
Park, S.M.;Youn, S.K.;Kim, H.J.;Ahn, D.H.
] /
J. Korean Soc. Food Sci. Nutr.
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21 |
Antioxidative effect of chitosan in meat sausage
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[
Youn, S.K.;Kim, Y.J.;Ahn, D.H.
] /
Korean Soc. Food Sci. Nutr.
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22 |
Quality characteristics of reduced-fat Chinese-style sausage as related to chitosan's molecular weight
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[
Lin, K.W.;Chao, J.Y.
] /
Meat Sci.
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