Laddar...
Effect of Amaranthus Pigments on Quality Characteristics of Pork Sausages
The objective of this investigation was to evaluate the possibility of substituting Amaranthus pigments for nitrates in the of manufacture pork sausage. Five treatments of pork sausages (5% fat) with two levels of sodium nitrite (0 and 0.015%), or three levels (0.1%, 0.2% and 0.3%) of pigments extra...
Sparad:
| Huvudupphovsmän: | , , , |
|---|---|
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2012
|
| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4093021/ https://ncbi.nlm.nih.gov/pubmed/25049507 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.2012.12152 |
| Taggar: |
Lägg till en tagg
Inga taggar, Lägg till första taggen!
|