Concepedia

Effects of Various Kinds of Salt on the Quality and Storage Characteristics of Tteokgalbi

Hyun-Joo Lee, Jae‐Joon Lee

Korean Journal for Food Science of Animal Resources · 2014 · 17 citations · 24 references

Open access

Concepts

AgricultureFood ScienceFood AnalysisFood ChemistrySensory EvaluationFood Texture ChemistryMoisture AnalysisAttributesCrude Protein AssessmentCrude Protein LevelPhysicochemical Quality AttributesSalt Effects On FlavorSensory Quality EvaluationStorage Effects On Food CompositionVolatile Basic Nitrogen

References

24

TEXTURE PROFILE ANALYSIS

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

Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes

E. Huff‐Lonergan, Steven M. Lonergan · Meat Science · 2005 · 2K citations

Agriculture, Biochemistry, Food Science +14

A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGE

V. C. Witte, G. F. Krause, Milton E. Bailey · Journal of Food Science · 1970 · 1.3K citations

Agriculture, Biochemistry, Food Science +12

LOW‐TEMPERATURE, LONG‐TIME HEATING OF BOVINE MUSCLE 1. Changes in Tenderness, Water‐Binding Capacity, pH and Amount of Water‐Soluble Components

Eini Laakkonen, G. H. Wellington, J. N. SHERBON · Journal of Food Science · 1970 · 201 citations

Agriculture, Animal Sciences, Food Science +12

Shelf life and quality of pork and pork products with raised n-3 PUFA

P.R. Sheard, M. Enser, J.D. Wood et al. · Meat Science · 2000 · 182 citations

Agriculture, Animal Sciences, Food Science +16