Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages

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Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage.Ruminant meat flavor influenced by different factors with special reference to fatty acids

P2860

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P2860

Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages

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http://www.wikidata.org/entity/Q37152744

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article científic

@ca

article scientifique

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articolo scientifico

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artigo científico

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bilimsel makale

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scientific article published on 28 February 2016

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vedecký článok

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vetenskaplig artikel

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videnskabelig artikel

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vědecký článek

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name

Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages

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Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages.

@nl

type

Item

label

Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages

@en

Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages.

@nl

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Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages

@en

Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages.

@nl

P1476

Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages

@en

P2093

Eun-Hee Jung

http://www.w3.org/2001/XMLSchema#string

Hyun-Su Choi

http://www.w3.org/2001/XMLSchema#string

Hyung-Gyu Choi

http://www.w3.org/2001/XMLSchema#string

Jong-Hee Kim

http://www.w3.org/2001/XMLSchema#string

Ju-Ho Lee

http://www.w3.org/2001/XMLSchema#string

Jung-Seok Choi

http://www.w3.org/2001/XMLSchema#string

Sang-Hwa Lee

http://www.w3.org/2001/XMLSchema#string

Yang-Il Choi

http://www.w3.org/2001/XMLSchema#string

Yeong-Seok Choi

http://www.w3.org/2001/XMLSchema#string

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Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics

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Functionality of liquid smoke as an all-natural antimicrobial in food preservation.

Red meat consumption and healthy ageing: A review.

The role of red and processed meat in colorectal cancer development: a perspective.

Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach.

Long-term animal-protein consumption is associated with an increased prevalence of diabetes among the elderly: the Mediterranean Islands (MEDIS) study.

Effect of tiger nut fibre addition on the quality and safety of a dry-cured pork sausage ("Chorizo") during the dry-curing process.

Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach.

Energy content, sensory properties, and microbiological shelf life of German bologna-type sausages produced with citrate or phosphate and with inulin as fat replacer.

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131-136

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scholarly article

P356

10.5851/KOSFA.2016.36.1.131

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P433

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2016-02-28T00:00:00Z

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27499674

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P932

4973935

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Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages

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P2860

P2860

Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages

description

name

type

label

prefLabel

P1433

P1476

P2093

P2860

P304

P31

P356

P433

P478

P577

P698

P932

P356

P1433

P1476

P2093

P2860

P304

P31

P356

P433

P478

P577

P698

P932