تحميل...
Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage
In this study, the effects of pre-converted nitrite from Swiss chard powder (PS) on the color stability and shelf-life of cooked pork patties during refrigerated storage for 28 d were investigated. Nitrite was added at a concentration of approximately 120 ppm. Five treatments were formulated as foll...
محفوظ في:
| الحاوية / القاعدة: | Korean J Food Sci Anim Resour |
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| المؤلفون الرئيسيون: | , , , , , |
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Korean Society for Food Science of Animal Resources
2017
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5516069/ https://ncbi.nlm.nih.gov/pubmed/28747828 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.3.418 |
| الوسوم: |
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