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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...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2010
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| Assuntos: | |
| Acesso em linha: | 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 |
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