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Hydrolyzed collagen, modified starch and guar gum addition in turkey ham

The main problems observed in cooked hams are bad sliceability and excessive fluid loss after cooking. To reduce these problems the industry uses non-meat ingredients such as soy protein and carrageenan, but under Brazilian law, it is not allowed to add starch or modified starch in hams. Three ingre...

詳細記述

保存先:
書誌詳細
出版年:Ciência Rural
主要な著者: Rosa Cristina Prestes, Eliana Beleski Borba Carneiro, Ivo Mottin Demiate
フォーマット: Artigo
言語:Inglês
出版事項: Universidade Federal de Santa Maria 2012
主題:
non
オンライン・アクセス:https://www.redalyc.org/articulo.oa?id=33122921019
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