Concepedia

Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage

Il-Suk Kim, Sang-Keun Jin, Prabhat Kumar Mandal, Suk‐Nam Kang

Journal of Food Science and Technology · 2010 · 58 citations · 20 references

Open access

Concepts

AgricultureAnimal SciencesFood ScienceFood AnalysisFood PreservationMeat ScienceMeat ColorMeat PreservationMeat QualityMeat Shelf LifeMeat StorageStorage Effects On QualityMeat Quality During StorageMeat Quality EvaluationProcessed Meat Shelf LifeSausage FormulationSausage ProcessingStorage Effects On Meat Quality

References

20

A distillation method for the quantitative determination of malonaldehyde in rancid foods

Basil G. Tarladgis, Betty M. Watts, MARGARET T. YOUNATHAN et al. · Journal of the American Oil Chemists Society · 1960 · 2.9K citations

Agriculture, Biochemistry, Food Science +7

TEXTURE PROFILE ANALYSIS

Malcolm C. Bourne · Food technology · 1978 · 2.7K citations

Classification of Textural Characteristics <sup>a</sup>

Alina S. Szczesniak · Journal of Food Science · 1963 · 1.1K citations

Agriculture, Food Science, Materials Science +14

CIE Recommendations on Uniform Color Spaces, Color‐Difference Equations, and Metric Color Terms

Color Research & Application · 1977 · 386 citations

Medicine, Visualization, Color Theory +16

Utilization of cereal and fruit fibres in low fat dry fermented sausages

Rubén Domínguez, Magdalena Gálvez, Carmen Casás et al. · Meat Science · 2002 · 325 citations

Agriculture, Food Science, Nutritional Sciences +13