Literature DB >> 5389882

Color of poultry meat as influenced by dietary nitrates and nitrites.

G W Froning, J Daddario, T E Hartung, T W Sullivan, R M Hill.   

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Year:  1969        PMID： 5389882     DOI： 10.3382/ps.0480668

Source DB:  PubMed          Journal:  Poult Sci        ISSN： 0032-5791            Impact factor:   3.352


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  2 in total

1.  Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken Breasts.

Authors:  Jong Youn Jeong
Journal:  Korean J Food Sci Anim Resour       Date:  2017-02-28       Impact factor: 2.622

2.  Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts.

Authors:  Su Min Bae; Min Guk Cho; Gi Taek Hong; Jong Youn Jeong
Journal:  Korean J Food Sci Anim Resour       Date:  2018-04-30       Impact factor: 2.622
  2 in total

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