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Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage
The objective of this study was to evaluate quality characteristics of pork emulsified-sausage (ES) containing paprika oleoresin solution (POS) as a replacement for sodium nitrite (NaNO(2)) during refrigerated storage. ESs were prepared with four treatments: 1) REF, 150 ppm NaNO(2); 2) CTL, 75 ppm N...
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| Publicado no: | Food Sci Anim Resour |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8112313/ https://ncbi.nlm.nih.gov/pubmed/34017952 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2021.e8 |
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