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机译:副产品(鸡皮和腹部脂肪)在冻结下储存的鸡肉香肠氧化的影响
Post-Graduate Program in Food Science and Technology Depart of Food Engineering Technology Centre Federal Univ. of Paraiba 58051-900 Joao Pessoa Paraiba Brazil;
Post-Graduate Program in Food Science and Technology Depart of Food Engineering Technology Centre Federal Univ. of Paraiba 58051-900 Joao Pessoa Paraiba Brazil;
Post-Graduate Program in Food Science and Technology Depart of Food Engineering Technology Centre Federal Univ. of Paraiba 58051-900 Joao Pessoa Paraiba Brazil;
Post-Graduate Program in Food Science and Technology Depart of Food Engineering Technology Centre Federal Univ. of Paraiba 58051-900 Joao Pessoa Paraiba Brazil;
Post-Graduate Program in Food Science and Technology Depart of Food Engineering Technology Centre Federal Univ. of Paraiba 58051-900 Joao Pessoa Paraiba Brazil;
Post-Graduate Program in Food Science and Technology Depart of Food Engineering Technology Centre Federal Univ. of Paraiba 58051-900 Joao Pessoa Paraiba Brazil;
Post-Graduate Program in Food Science and Technology Depart of Food Engineering Technology Centre Federal Univ. of Paraiba 58051-900 Joao Pessoa Paraiba Brazil;
byproducts; chicken sausage; lipid; oxidation; storage;
机译:用鸡肉皮肤和小麦纤维混合物作为脂肪替代品的脂肪乳液型鸡肉香肠的优质特征
机译:鸡皮和猪肉背脂对达加尔比风味鸡肉肠质量的影响
机译:鸡肉脂肪和皮肤掺入对鸡肉肠质量的影响
机译:鸡肉皮和小麦纤维混合物对法兰克福香肠品质特性的影响
机译:壳聚糖可减少幼雏鸡中弯曲杆菌的肠道定植,但不会减少收获后鸡皮样品上的弯曲菌。
机译:鸡脂肪副产物配制的鸡乳液型香肠的品质特性
机译:日粮脂肪的营养价值及其化学组成对育成鸡腹部和皮肤脂肪脂肪酸谱的影响