Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters.

Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters.

Item
http://www.wikidata.org/entity/Q42725326
Evaluation of Antioxidative Activity of Various Levels of Ethanol Extracted Tomato Powder and Application to Pork Patties.Efficacy of tomato powder as antioxidant in cooked pork patties.Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage.Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storageBeneficial Effects of Traditional Seasonings on Quality Characteristics of Fermented Sausages.Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork PattiesEffect of Thyme and Rosemary on The Quality Characteristics, Shelf-life, and Residual Nitrite Content of Sausages During Cold Storage.Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated StorageTomato and tomato byproducts. Human health benefits of lycopene and its application to meat products: a review.New composite nitrite-free and low-nitrite meat-curing systems using natural colorants.The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs.Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages.The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Quality Improvement.Oxidative stability of pork emulsion containing tomato products and pink guava pulp during refrigerated aerobic storage.Color compensation in nitrite-reduced meat batters incorporating paprika or tomato paste.
P2860

Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters.

Item
http://www.wikidata.org/entity/Q42725326
description
2007 nî lūn-bûn
@nan
2007年の論文
@ja
2007年論文
@yue
2007年論文
@zh-hant
2007年論文
@zh-hk
2007年論文
@zh-mo
2007年論文
@zh-tw
2007年论文
@wuu
2007年论文
@zh
2007年论文
@zh-cn
name
Effect of tomato paste and nit ...... aracteristics of frankfurters.
@en
Effect of tomato paste and nit ...... aracteristics of frankfurters.
@nl
type
label
Effect of tomato paste and nit ...... aracteristics of frankfurters.
@en
Effect of tomato paste and nit ...... aracteristics of frankfurters.
@nl
prefLabel
Effect of tomato paste and nit ...... aracteristics of frankfurters.
@en
Effect of tomato paste and nit ...... aracteristics of frankfurters.
@nl
P1433
P1476
P2093
P304
P31
P356
P433
P478
P577
P698
P356
P1433
P1476
Effect of tomato paste and nit ...... aracteristics of frankfurters.
@en
P2093
P304
P31
P356
10.1016/J.MEATSCI.2007.01.004
P433
P478
P577
P698