A carregar...
Physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork
The purpose of this study was to compare the physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork. Sausages were prepared using either 100% pork sausage (P10), a mixture of 50% pork and 50% carp muscle (P5C5), or 100% carp muscle (C10). The quality of th...
Na minha lista:
| Publicado no: | J Anim Sci Technol |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society of Animal Sciences and Technology
2020
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7721572/ https://ncbi.nlm.nih.gov/pubmed/33987570 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5187/jast.2020.62.6.903 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|