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Physicochemical evaluation of sausages prepared by lantern fish (Benthosema pterotum) protein isolate
The purpose of this study was to show how sausages produced with lantern fish (Benthosema pterotum) protein isolate at two levels 4% (sample A) and 2% (sample B), and then, the physicochemical and sensory properties of sausages (A and B) were determined during the storage (14, 30, and 60 days) at 4°...
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| Pubblicato in: | Food Sci Nutr |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
John Wiley and Sons Inc.
2018
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5980297/ https://ncbi.nlm.nih.gov/pubmed/29876113 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.583 |
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