References
- Muscle Foods v.18 General microbial profile of low-fat frankfurters formulated with sodium lactate and a texture modifier Murano, E.A.;Rust, R.E.
- Meat Sci. v.52 Effect of natural colorants and nitrites on color attribute of frankfurters Bloukas, J.G.;Arvanitoyannis, I.S.;Siopi, A.A.
- Meat Sci. v.60 Effect of sodium lactate and trisodium phosphate on the physicochemical properties of shelf-life of low-fat Chinese-style sausage Lin, K.W.;Lin, S.N.
- J. Food Sci. v.68 no.8 Growth suppression of inoculated Listeria monocytogenes and physicochemical and textural properties of low-fat sausages as affected by sodium lactate and a fat replacer Choi, S.H.;Kim, K.H.;Eun, J.B.;Chin, K.B.
- J. Korean Soc. Food Sci. Nutr. v.28 no.1 Studies on the improvement of storage property in meat sausage using chitosan-I Park, S.M.;Youn, S.K.;Kim, H.J.;Ahn, D.H.
- J. Korean Soc. Food Sci. Nutr. v.29 no.5 Studies on the improvement of storage property in meat sausage using chitosan-. Difference of storage property by molecular weight of chitosan Youn, S.K.;Park, S.M.;Ahn, D.H.
- Korean Soc. Food Sci. Nutr. v.30 no.3 Antioxidative effect of chitosan in meat sausage Youn, S.K.;Kim, Y.J.;Ahn, D.H.
- Meat Sci. v.59 Quality characteristics of reduced-fat Chinese-style sausage as related to chitosan's molecular weight Lin, K.W.;Chao, J.Y.
- Korean J. Food Sci. Ani. Resour. v.23 no.2 Product quality and extension of shelf-life of low-fat functional sausages manufactured with sodium lactate and chitosan during refrigerated storage Kook, S.H.;Choi, S.H.;Kang, S.M.;Park, S.Y.;Chin, K.B.
- Food Sci. Biotechnol. v.13 no.4 Evaluation of various combination of pork lean and water added on the physicochemical, textural and sensory characteristics of low-fat sausages Chin, K.B.;Lee, H.Y.;Kook, S.H.;Yoo, S.S.;Chun, S.S.
- Official Methods of Analysis AOAC
- J. Food Sci. v.46 A simple centrifugal method for measuring expressible moisture, a water-binding property of muscle foods Jauregui, C.A.;Regenstein, J.N.;Baker, R.C.
- Food Technol. v.32 no.7 Texture profile analysis Bourne, M.C.
- SAS User's Guide; Statistical Analysis System SAS Institute Inc.
- Meat Sci. v.59 Quality properties of pork sausages prepared with water soluble chitosan oligomer Jo, C.;Lee, J.W.;Lee, K.H.;Byun, M.W.
- Proceedings of Annual Conference, The Korean Society for Chitin and Chitosan The study on developing pork sausage by treatment of chitosan Kim, O.H.;Choi, Y.H.
- J. Food Prot. v.62 The improvement of color and shelf-life of ham by gamma irradiation Byun, M.W.;Lee, J.W.;Yook, H.S.;Lee, K.H.;Kim, K.Y.
- International J. BioI. Macromol. v.23 Effect of temperature on the intrinsic viscosity and conformation of chitosans in dilute HCI solution Chen, R.H.;Tasih, M.L.
- J. Food Sci. Nutr. v.2 no.1 Effect of molecular weight and NaCI concentration on dilute solution properties of chitosan Hwang, J.K.;Hong, S.P.;Kim, C.T.
- J. Food Sci. v.67 Survival of Escheria coli 0157:H7 on vacuum-packaged raw beef treated with polylactic acid, lactic acid, and nisin Mustapha, A.;Ariyapitipun, T.;Clarke, A.D.
- Meat Sci. v.62 Novel combinations of chitosan, carnocin and sulphite for the preservation of chilled pork sausage Roller, S.;Sagoo, S.;Board, R.;O'Mahony, T.;Caplice, E.;Fitzgerald, G.;Fogden, M.;Owen, M.;Fletcher, H.
- J. Food Microbiol. v.71 Chitosan disrupts the barrier properties of the outer membrane of Gram-negative bacteria Helander, I.M.;Nurmiaho-Lassila, E.L.;Ahvenainen, R.;Rhoades, J.;Roller, S.