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Effect of the Addition of Schisandra chinensis Powder on the Physico-chemical Characteristics of Sausage
The individual and interactive effects of Schisandra chinensis powder (SCP) and sodium nitrite additions on color, pH, water holding capacity, residual nitrite, 2-thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, texture properties, fatty acids, amino acids and sensory evalua...
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| Главные авторы: | , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2013
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4092880/ https://ncbi.nlm.nih.gov/pubmed/25049766 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.2013.13194 |
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