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机译:由训练有素的专家小组和消费者对含有公猪异味的肉末,干腌火腿和干发酵香肠的感官评价
Univ Ghent, Dept Vet Publ Hlth & Food Safety, Lab Chem Anal, Fac Vet Med, Salisburylaan 133, B-9820 Ghent, Belgium;
Univ Ghent, Dept Vet Publ Hlth & Food Safety, Lab Chem Anal, Fac Vet Med, Salisburylaan 133, B-9820 Ghent, Belgium;
Univ Ghent, Dept Vet Publ Hlth & Food Safety, Lab Chem Anal, Fac Vet Med, Salisburylaan 133, B-9820 Ghent, Belgium;
Inst Agr & Fisheries Res ILVO, Anim Sci Unit, Scheldeweg 68, B-9090 Melle, Belgium;
Univ Ghent, Dept Vet Publ Hlth & Food Safety, Lab Chem Anal, Fac Vet Med, Salisburylaan 133, B-9820 Ghent, Belgium;
Consumer acceptance; Reduction strategies; Masking strategies; Surgical castration; Entire male pig;
机译:感官属性推动消费者接受干腌火腿并与训练有素的感官数据融合
机译:检查所有适用内容并免费列出以描述低钠干发酵香肠的感官特性:与经过培训的专家组进行比较
机译:使用联合分析评估干腌肉制品的新包装格式:在干腌伊比利亚火腿中的应用
机译:不加氯化钠且富含益生菌,植物甾醇,类黄酮和低聚果糖的干发酵香肠的技术和感官性能评估
机译:芥菜及其衍生物在干火腿和香肠中控制大肠杆菌O157:H7的应用
机译:新洞察干腌制发酵香肠的化学反应性:焦点亚硝化亚硝基化和氧化
机译:用高压加工肉作为脂肪替代品和橄榄油,减少和替代干燥发酵香肠