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Quality of low fat pork sausage containing milk-co-precipitate
Low fat pork sausages were prepared with minced pork, spices, salt and tetra sodium pyrophosphate. Milk co-precipitate (MCP) obtained from skim milk was added at 0–2% levels as fat replacer and a suitable formulation was arrived at by evaluating physico-chemical and sensory parameters. The formulati...
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| Autores principales: | , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer-Verlag
2010
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551103/ https://ncbi.nlm.nih.gov/pubmed/23572687 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0086-1 |
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