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Effect of fermented red beet extracts on the shelf stability of low-salt frankfurters
The effect of fermented red beet (FRB) on shelf-life of low-salt frankfurters stored for 4 weeks was investigated. The pH, volatile basic nitrogen (VBN), lightness, and yellowness of frankfurters decreased with increasing levels of FRB, whereas the redness of frankfurters increased with increasing l...
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| Pubblicato in: | Food Sci Biotechnol |
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| Autori principali: | , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
The Korean Society of Food Science and Technology
2017
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049558/ https://ncbi.nlm.nih.gov/pubmed/30263621 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0113-3 |
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