Work

Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt

Year: 2000

Type: article

Source: Meat Science

DOI: 10.1016/s0309-1740(99)00134-5

Authors: C.M. Crehan, D.J. Troy, D.J. Buckley

Institutions: Teagasc - The Irish Agriculture and Food Development Authority, University College Cork

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2060197477

FWCI: 3.744

Cites: 24

Cited by: 155

Related to: 10