Shelf Life of Chicken Meat Balls Submitted to Sous Vide Treatment-Reference-Cited by-同舟云学术

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Shelf Life of Chicken Meat Balls Submitted to Sous Vide Treatment

Published:2015-06 Issue:2 Volume:17 Page:137-144
ISSN:1516-635X
Container-title:Revista Brasileira de Ciência Avícola
language:
Short-container-title:Rev. Bras. Cienc. Avic.

Author:

Can ÖP¹,Harun F¹

Affiliation:

1. University of Cumhuriyet, Turkey

Publisher

FapUNIFESP (SciELO)

Subject

Animal Science and Zoology

Link

http://www.scielo.br/pdf/rbca/v17n2/1516-635X-rbca-17-02-00137.pdf

Reference30 articles.

1. Official methods of analysis of association of official chemists,1990

2. Texture profile analysis;Bourne MC;Food Technology,1978

3. Time, temperature, microbial and sensory quality assessment of chicken and noodles in a hospital foodservice system;Cremer ML;Journal of Food Science,1985

4. İstanbul piyasasındaki kıyma, sucuk ve tavuk eti örneklerindelisteria türlerinin mevcudiyetinin araştırılması;Çiftçioglu G.,1992

Cited by 14 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. Effects of different sous-vide cooking conditions on the chemical, physical, microbiological, and sensory quality of fish and shrimp during storage at 3 °C;International Journal of Food Engineering;2024-01-05

2. Sous-vide-cooked ω3-enriched chicken hamburger: Physicochemical and sensory characterization;Revista chilena de nutrición;2022-10

3. Investigation of color, texture, and sensory properties of chicken tenderloin produced with different cooking techniques during storage;Harran Tarım ve Gıda Bilimleri Dergisi;2022-06-23

4. Thermal resistance for Salmonella enterica strains in Sous-vide chicken-and-vegetable patties;International Journal of Gastronomy and Food Science;2022-06

5. Influence of heat treatment methods on the color characteristics of meat;Proceedings of the Voronezh State University of Engineering Technologies;2021-09-27

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