ロード中...
Effect of partial substitution of NaCl by KCl on physicochemical properties, biogenic amines and N-nitrosamines during ripening and storage of dry-cured bacon
Effects of three salting treatments (Formulation II: 80 % NaCl + 20 % KCl; Formulation III: 60 % NaCl + 40 % KCl and Formulation IV: 40 % NaCl + 60 % KCl) on physicochemical properties, residual nitrite, N-nitrosamines and biogenic amines were compared with those of control bacons (Formulation I: 10...
保存先:
| 出版年: | J Food Sci Technol |
|---|---|
| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2016
|
| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5147706/ https://ncbi.nlm.nih.gov/pubmed/28017995 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2366-x |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|