Effect of the carrageenan usage on some chemical and phsycochemical quality properties of reduced fat salami
This study was done to determine reducing of lat ratio and using ol carrageenan m the salami production and effects of these treatments on the quality characteristics of salami In this research, samples were primarily di vided into three groups according to the fat ratio (20%, 10%, 5%) and then each...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Selcuk University Press
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| سلاسل: | Eurasian Journal of Veterinary Sciences |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://eurasianjvetsci.org/pdf.php3?id=355 |
| الوسوم: |
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