Effects of Freeze-Dried Vegetable Products on the Technological Process and the Quality of Dry Fermented Sausages.

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Effects of Freeze-Dried Vegetable Products on the Technological Process and the Quality of Dry Fermented Sausages.

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2016 nî lūn-bûn

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2016年の論文

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2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年學術文章

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2016年學術文章

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Effects of Freeze-Dried Vegeta ...... ity of Dry Fermented Sausages.

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Effects of Freeze-Dried Vegeta ...... ity of Dry Fermented Sausages.

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Item

label

Effects of Freeze-Dried Vegeta ...... ity of Dry Fermented Sausages.

@en

Effects of Freeze-Dried Vegeta ...... ity of Dry Fermented Sausages.

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Effects of Freeze-Dried Vegeta ...... ity of Dry Fermented Sausages.

@en

Effects of Freeze-Dried Vegeta ...... ity of Dry Fermented Sausages.

@nl

P1476

Effects of Freeze-Dried Vegeta ...... ity of Dry Fermented Sausages.

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P2093

Daiva Leskauskaite

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Rimante Vinauskiene

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Viktorija Eisinaite

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P2860

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Beyond celery and starter culture: advances in natural/organic curing processes in the United States.

Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products.

The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry-cured sausage.

Effect of tocopherol extract, Staphylococcus carnosus culture, and celery concentrate addition on quality parameters of organic and conventional dry-cured sausages.

Investigating quality attributes and consumer acceptance of uncured, no-nitrate/nitrite-added commercial hams, bacons, and frankfurters.

Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage.

Effect of freeze-dried leek powder (FDLP) and nitrite level on processing and quality characteristics of fermented sausages.

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C2175-82

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scholarly article

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10.1111/1750-3841.13413

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Pranas Viškelis

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2016-08-16T00:00:00Z

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27526658

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