Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage
Objective The effect of pre-converted nitrites from natural sources (spinach, lettuce, celery, and red beet) on color development in raw and cooked pork sausage was investigated in this study. Methods The pork sausage was manufactured with six treatments: NC (negative control, nitrite free), PC (pos...
-д хадгалсан:
| Үндсэн зохиолчид: | , , , , , , |
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| Формат: | Artigo |
| Хэл сонгох: | Inglês |
| Хэвлэсэн: |
Asian-Australasian Association of Animal Production Societies
2018-08-01
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| Цуврал: | Asian-Australasian Journal of Animal Sciences |
| Нөхцлүүд: | |
| Онлайн хандалт: | http://www.ajas.info/upload/pdf/ajas-31-8-1358.pdf |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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