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Properties of Frankfurter-type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materials
This study investigates the effect of bovine heart surimi-like material (BHSM) used as a back fat replacer, on the physicochemical and sensory characteristics of frankfurter-type sausages. Frankfurter-type sausage with added BHSM had a higher moisture content and lower fat content than the control....
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| Veröffentlicht in: | Korean J Food Sci Anim Resour |
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| Hauptverfasser: | , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Korean Society for Food Science of Animal Resources
2016
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5018513/ https://ncbi.nlm.nih.gov/pubmed/27621694 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.4.523 |
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