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Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage
Low fat pork sausages were formulated with tomato powder at 0% (C), 0.8% (T1), 1.2% (T2) and 1.5% (T3) levels in basic formula. With the increase in tomato powder concentration the lightness of the sausage decreased but the redness and yellowness increased significantly (p < 0.05). The pH values...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer-Verlag
2010
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551123/ https://ncbi.nlm.nih.gov/pubmed/23572792 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0182-2 |
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