A carregar...
Effect of the Ratio of Raw Material Components on the Physico-chemical Characteristics of Emulsion-type Pork Sausages
This study was conducted to investigate the effects of raw material ratio on the physicochemical characteristics of emulsion-type pork sausages. Experiment design was divided into 12 treatments, based on protein level (P), fat level (3P, 3.5P, and 4P), and water level (4P+10, 4P+15, 4P+20, and 4P+25...
Na minha lista:
| Publicado no: | Asian-Australas J Anim Sci |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2016
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4698707/ https://ncbi.nlm.nih.gov/pubmed/26732451 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.15.0129 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|