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Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product

OBJECTIVE: The influence of konjac gel level on fermentation process and product qualities were assessed to evaluate the feasibility of using it as fat analog in Northeastern Thai fermented sausage (Sai Krok E-san). METHODS: Five treatments of fermented sausages were formulated by replacing pork bac...

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Dettagli Bibliografici
Pubblicato in:Asian-Australas J Anim Sci
Autori principali: Sorapukdee, Supaluk, Jansa, Sujitta, Tangwatcharin, Pussadee
Natura: Artigo
Lingua:Inglês
Pubblicazione: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2019
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Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC6817787/
https://ncbi.nlm.nih.gov/pubmed/31010988
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.18.0811
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