تحميل...
Effect of nisin and butylated hydroxy anisole on storage stability of buffalo meat sausage
The water activity of buffalo meat sausage was adjusted to 0.88 using humectants and by heat treatment. Nisin and butylated hydroxyanisole (BHA) were added to study the shelf life of sausage. The treatments were nisin 100 ppm + BHA 100 ppm (T(3)); nisin 100 ppm (T(2)); BHA 100 ppm (T(1)) and control...
محفوظ في:
| المؤلفون الرئيسيون: | , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Springer-Verlag
2010
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551026/ https://ncbi.nlm.nih.gov/pubmed/23572654 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0060-y |
| الوسوم: |
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