SCOPUS 정보 검색 플랫폼 - 논문 보기

메뉴 건너뛰기

Journal of Muscle Foods

Volumn 13, Issue 1, 2002, Pages 13-23

The relationship of illumination to the color and acceptability of fermented sausage

(1) Barbut, S a

a UNIVERSITY OF GUELPH (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR; FERMENTATION; FLUORESCENCE; LIGHT SOURCES; PHOTODIODES;

SAUSAGES;

FOOD PRODUCTS;

EID: 0036004856 PISSN: 10460756 EISSN: None Source Type: Journal
DOI: 10.1111/j.1745-4573.2002.tb00317.x Document Type: Article

Times cited : (1)

References (19)

1
- 0001692660
- Cured pigment and color development in fermented sausage containing glucono-delta-lactone
- (1977) J. Food Prot. , vol.40 , pp. 398-401
- Acton, J.C.¹ Dick, R.L.²

2
- 0001914580
- Effect of nitrate, nitrite and ascorbate on color and color stability of dry, fermented sausage prepared using "back slopping"
- (1992) Meat Sci. , vol.32 , pp. 279-287
- Alley, G.¹ Cours, D.² Demeyer, D.³

3
- 0004194870
- Philips Corp., Somerset, N.J.
- (1991) Artificial Lighting in Horticulture

4
- 0031206467
- (1997) Color evaluation of Chorizo de Pamplona, a Spanish dry fermented sausage: Comparison between the CIE L*a*b* and the Hunter lab systems with illuminants D65 and C. Meat Sci. , vol.46 , pp. 313-318
- Ansorena, D.¹ De Peña, M.P.² Astiasarán, I.³ Bello, J.⁴

5
- 0006544980
- Association of Official Analytical Chemists. Washington, D.C.
- (1995) th Ed.

6
- 85179204411
- CRC Press, Boca Raton, Fla
- (2001) Poultry Products Processing - An Industry Guide , pp. 441-446
- Barbut, S.¹

7
- 0002568985
- Light sources
- The Kent State University Press, Kent, Ohio
- (1972) Lighting for Plant Growth , pp. 34
- Bickford, E.D.¹ Dunn, S.²

8
- 0009906931
- Retail display lighting type and fresh pork color
- (1986) J. Food Sci. , vol.51 , pp. 1141-1143
- Calkins, C.R.¹ Goll, S.J.² Mandigo, R.W.³

9
- 0032497305
- Use of a broad-host-range bacteriocin-producing Lactococcus lactis transconjugant as an alternative starter for salami manufacture
- (1998) Intern. J. Food Microbiol. , vol.43 , pp. 231-235
- Coffey, A.¹ Ryan, M.² Ross, R.P.³ Hill, C.⁴ Arendt, E.⁵ Schwarz, G.⁶

10
- 0034193346
- Characterization of Chorizo de Pamplona: Instrumental measurements of color and texture
- (2000) Food Chem. , vol.69 , pp. 195-200
- Gimeno, O.¹ Ansorena, D.² Astiasarán, I.³ Bello, J.⁴

11
- 0032940818
- 2 on texture and color of dry fermented sausages
- (1999) J. Agric. Food Chem. , vol.47 , pp. 873-877
- Gimeno, O.¹ Astiasarán, I.² Bello, J.³

12
- 0003952268
- ASPEN Publishing, Gaithersburg, Md
- (1999) Food Color and Appearance , pp. 2-19
- Hutchings, J.B.¹

13
- 0003073373
- Effects of retail display conditions on meat color
- Purdue University, Lafayette, Ind., American Meat Science Association, Chicago, Ill
- (1980) Proc. Recip. Meat Conference of the American Meat Science Assoc , vol.33 , pp. 15-32
- Kropf, D.H.¹

14
- 0002716479
- Color stability of frozen beef as influenced by illumination, temperature and storage
- Abst, 127
- (1957) Food Technol. , vol.11 , pp. 31
- Naumann, H.D.¹ McBee J.L., Jr.² Brady, D.E.³

15
- 0003355672
- Some aspects ofchemoreception in human nutrition
- M.R. Kare and O. Maller, eds., Johns Hopkins Press, Baltimore, Md
- (1967) The Chemical Senses and Nutrition , pp. 75
- Pangborn, R.M.¹

16
- 38149145504
- Sensory properties and preferences
- (1994) Meat Sci. , vol.36 , pp. 67-77
- Risvik, E.¹

17
- 0003419256
- Statistical Analysis System, Cary, N.C.
- (1997) User's Guide: Statistics

18
- 0030466111
- Determination of Turkish-type fermented sausage color by a reflectance method
- (1996) Food Chem. , vol.57 , pp. 561-567
- Üren, A.¹ Babayiǧit, D.²

19
- 0031116637
- Color parameters of Turkish-type fermented sausage during fermentation and ripening
- (1997) Meat Sci. , vol.45 , pp. 539-549
- Üren, A.¹ Babayiǧit, D.²

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.