The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking

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

Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products

Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products

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

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

The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts

Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts