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Effects of Ripening Conditions on the ‘Lomo embuchado’ Sausage Quality
The objective of this study was to investigate the effects of two different ripening durations, with, or without adding rosemary powder, on Lomo embuchado (LEO) sausage quality. All LEOs were ripened for two different durations, 45 or 60 d, with, or without the addition of rosemary powder, as follow...
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| Vydáno v: | Korean J Food Sci Anim Resour |
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| Hlavní autoři: | , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Korean Society for Food Science of Animal Resources
2014
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4597871/ https://ncbi.nlm.nih.gov/pubmed/26761174 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.3.333 |
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