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The Effect of the Addition of Fiber Preparations on the Color of Medium-Grounded Pasteurized and Sterilized Model Canned Meat Products

A beneficial aspect of the use of fiber preparations in the meat industry is the improvement of some quality characteristics of meat products. However, the preparation added in the amount of 3 or 6% may affect their color. The effect of the addition of barley, wheat and oat fiber preparations with d...

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Publicado en:Molecules
Autores principales: Słowiński, Mirosław, Miazek, Joanna, Dasiewicz, Krzysztof, Chmiel, Marta
Formato: Artigo
Lenguaje:Inglês
Publicado: MDPI 2021
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Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC8069171/
https://ncbi.nlm.nih.gov/pubmed/33924590
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules26082247
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