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机译:含有机械去骨禽肉和氯化物盐混合物的精制钠法兰克福香肠的质地,微结构和感官特性
Department of Food Technology, Faculty of Food Engineering, State University of Campinas, UNICAMP, Cidade Universitaria Zeferino Vaz, CP 6121, 13083-862 Campinas, SP, Brazil;
Department of Food Technology, Faculty of Food Engineering, State University of Campinas, UNICAMP, Cidade Universitaria Zeferino Vaz, CP 6121, 13083-862 Campinas, SP, Brazil;
Food Technology Institute, ITAL, Brazil Avenue, 2880, 13070-178 Campinas, SP, Brazil;
Department of Food Technology, Faculty of Food Engineering, State University of Campinas, UNICAMP, Cidade Universitaria Zeferino Vaz, CP 6121, 13083-862 Campinas, SP, Brazil;
Department of Food Technology, Faculty of Food Engineering, State University of Campinas, UNICAMP, Cidade Universitaria Zeferino Vaz, CP 6121, 13083-862 Campinas, SP, Brazil;
Salt reduction; Emulsion stability; Calcium chloride; Mechanically deboned poultry meat; Matrix protein;
机译:机械衰弱的家禽肉类含量对羊肉和羊肉香肠技术性质及感官特征的影响
机译:机械去骨禽肉和胶原纤维的添加对法兰克福香肠品质特性的影响
机译:机械去骨禽肉的添加对香肠流变特性的影响
机译:所选磷酸盐对去骨禽肉糊的质地特性的影响
机译:机械去骨禽肉中的硫化合物生产
机译:机械去骨禽肉含量对羊肉和羊肉香肠工艺特性和感官特性的影响
机译:含有机械去骨禽肉和氯化物盐混合物的精制法兰克福香肠钠香肠的质地,微观结构和感觉特性