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Effects of beta-glucan addition on the physicochemical and microbiological characteristics of fermented sausage
The objective of this study was to investigate the effects of added beta-glucan (β-glucan) levels on the lipid oxidation, physicochemical, microbiological, textural and sensorial properties of fermented sausage produced with various amounts of beef fat during fermentation and storage periods. To det...
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| Udgivet i: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2019
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6582090/ https://ncbi.nlm.nih.gov/pubmed/31274912 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03830-6 |
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