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Effect of Fat Level and the Ripening Time on Quality Traits of Fermented Sausages
The objective of this study was to investigate the effect of the fat reduction on the physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Low fat fermented sausages were produced with different fat levels (30%, 20%, 10%, and 5%) under ripening condit...
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| Gepubliceerd in: | Asian-Australas J Anim Sci |
|---|---|
| Hoofdauteurs: | , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2016
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4698678/ https://ncbi.nlm.nih.gov/pubmed/26732335 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.15.0180 |
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