تحميل...
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...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Asian-Australasian Association of Animal Production Societies
2018-08-01
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| سلاسل: | Asian-Australasian Journal of Animal Sciences |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.ajas.info/upload/pdf/ajas-31-8-1358.pdf |
| الوسوم: |
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