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Physicochemical and sensory characteristics of fermented sheepmeat sausage
The aim of the study was to compare the physicochemical and sensory characteristics of fermented, cured sausages made from equivalent muscle groups of beef, pork, and sheepmeat. The last has no commercial examples and represents an unexploited opportunity. Using seven replicates of shoulder meat and...
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| Yayımlandı: | Food Sci Nutr |
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| Asıl Yazarlar: | , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
BlackWell Publishing Ltd
2014
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4256571/ https://ncbi.nlm.nih.gov/pubmed/25493184 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.151 |
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