Effect of fat quality on sausage processing, texture, and sensory characteristics.
about
Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus IIA-2B4.Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages.Lipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeksEffects of microbial transglutaminase on physicochemical properties, electrophoretic patterns and sensory attributes of veggie burger.
P2860
Effect of fat quality on sausage processing, texture, and sensory characteristics.
description
2013 nî lūn-bûn
@nan
2013年の論文
@ja
2013年学术文章
@wuu
2013年学术文章
@zh
2013年学术文章
@zh-cn
2013年学术文章
@zh-hans
2013年学术文章
@zh-my
2013年学术文章
@zh-sg
2013年學術文章
@yue
2013年學術文章
@zh-hant
name
Effect of fat quality on sausage processing, texture, and sensory characteristics.
@en
Effect of fat quality on sausage processing, texture, and sensory characteristics.
@nl
type
label
Effect of fat quality on sausage processing, texture, and sensory characteristics.
@en
Effect of fat quality on sausage processing, texture, and sensory characteristics.
@nl
prefLabel
Effect of fat quality on sausage processing, texture, and sensory characteristics.
@en
Effect of fat quality on sausage processing, texture, and sensory characteristics.
@nl
P1433
P1476
Effect of fat quality on sausage processing, texture, and sensory characteristics.
@en
P2093
Anna C Dilger
Arica A Baer
P304
P356
10.1016/J.MEATSCI.2013.11.001
P577
2013-11-09T00:00:00Z