Author:
Bhat Zuhaib F.,Morton James D.,Mason Susan L.,Bekhit Alaa El-Din A.
Subject
General Medicine,Food Science,Analytical Chemistry
Reference46 articles.
1. The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami;Aaslyng;Meat Science,2014
2. The impact of pulsed electric field and sous vide processing on the quality of beef brisket. Thesis, Doctor of Philosophy, Department of Food Science;Alahakoon,2018
3. Power ultrasound in meat processing;Alarcon-Rojo;Meat Science,2015
4. Compendium of methods for the microbiological examination of foods;APHA,1984
5. Effect of pulsed electric field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle;Arroyo;Meat Science,2015
Cited by
97 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