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Effects of water-immersion cooling temperatures on the moisture retention of sodium-reduced pork sausages
To improve the industrial yield of sodium-reduced meat products, we present a feasible method by adjusting water-immersion cooling temperatures to decrease the water loss of pork sausage during processing. The present results showed that the moisture retention capacity of sodium-reduced pork sausage...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2020
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7270451/ https://ncbi.nlm.nih.gov/pubmed/32549602 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04287-8 |
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