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Characteristics of low-nitrite pork emulsified-sausages with paprika oleoresin solution during refrigerated storage
The objective of this study was to evaluate quality characteristics of low-nitrite emulsified-sausages (ESs, < 75 ppm) containing paprika oleoresin solution (POS) for replacing sodium nitrite (NaNO(2)). Pork ESs were prepared with four treatments (reference (REF), 150 ppm NaNO(2); TRT1, 0 ppm NaN...
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| Publicado no: | J Anim Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society of Animal Sciences and Technology
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8071740/ https://ncbi.nlm.nih.gov/pubmed/33987613 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5187/jast.2021.e27 |
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