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Evaluation of physicochemical and textural properties of chicken breast sausages containing various combinations of salt and sodium tripolyphosphate
This study was to investigate the effect of salt alone or in combination with phosphate on physicochemical and textural properties, and chemical interactions of low-fat model sausages. pH, color, expressible moisture (EM), cooking loss (CL), proximate analysis, textural profile analysis and low-vacu...
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| Publicat a: | J Anim Sci Technol |
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| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Korean Society of Animal Sciences and Technology
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7416166/ https://ncbi.nlm.nih.gov/pubmed/32803189 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5187/jast.2020.62.4.577 |
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