Physicochemical Properties of Pastirma from Horse Meat, Beef, Mutton and Pork

E-ISSN： 1745-4557|38|5|369-376

ISSN： 0146-9428

Source： JOURNAL OF FOOD QUALITY (ELECTRONIC), Vol.38, Iss.5, 2015-10, pp. : 369-376

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effects of Flake Size on Textural and Cooking Properties of Restructured Beef and Pork Steaks

JOURNAL OF FOOD SCIENCE, Vol. 52, Iss. 3, 1987-05 ,pp. : 558-563

John Wiley & Sons Inc

Access to resources Recommend Favorite

Comparative life cycle assessment of beef, pork and ostrich meat: a critical point of view

By Nunez Y. Fermoso J. Garcia N. Irusta R.

International Journal of Agricultural Resources, Governance and Ecology, Vol. 4, Iss. 2, 2005-06 ,pp. : 140-151

Inderscience Publishers

Access to resources Recommend Favorite

Effect of Particle Sizes of Soy Okara on Textural, Color, Sensory and Rheological Properties of Pork Meat Gels

JOURNAL OF FOOD QUALITY (ELECTRONIC), Vol. 38, Iss. 4, 2015-08 ,pp. : 248-255

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effect of acetylation on the physico‐chemical properties of Indian Horse Chestnut (Aesculus indica L.) starch

STARCH / STAERKE, Vol. 67, Iss. 3-4, 2015-03 ,pp. : 311-318

John Wiley & Sons Inc

Access to resources Recommend Favorite

Properties of Gelatin Film from Horse Mackerel (Trachurus japonicus) Scale

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 4, 2015-04 ,pp. : E734-E741

John Wiley & Sons Inc

Access to resources Recommend Favorite