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Comparison of the effect of freeze-dried acid whey on physicochemical properties of organic fermented sausages made from beef and fallow deer meat
The objective of this study was to compare the effect of freeze-dried acid whey on physicochemical properties and microbial changes of organic fermented sausages made from beef and fallow deer meat. Five formulations of sausages from each species were made. The results show that processing time and...
Tallennettuna:
| Julkaisussa: | J Food Sci Technol |
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| Päätekijät: | , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Springer India
2019
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7171021/ https://ncbi.nlm.nih.gov/pubmed/32327786 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04208-4 |
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