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机译:葡萄籽和栗子中的天然抗氧化剂与羟基酪醇的组合,作为亚硝酸钠替代物在五味子干发酵香肠中的作用
DISPAA – Department of Agrifood Production and Environmental Sciences, Animal Science Section, Universita' degli Studi di Firenze;
DISPAA – Department of Agrifood Production and Environmental Sciences, Animal Science Section, Universita' degli Studi di Firenze;
IATA – Institute of Agrochemistry and Food Technology (IATA-CSIC);
DISPAA – Department of Agrifood Production and Environmental Sciences, Animal Science Section, Universita' degli Studi di Firenze;
PEGASE, INRA;
DISPAA – Department of Agrifood Production and Environmental Sciences, Animal Science Section, Universita' degli Studi di Firenze;
Volatile compounds; Meat quality; GC-olfactometry; Local pig breed; Lipid oxidation; Pork products;
机译:用天然提取物替代亚硝酸钠干发酵的意大利五味子香肠的微生物群落组成的表征
机译:天然(葡萄籽和栗子提取物)和合成抗氧化剂(丁酰化羟基甲苯,BHT)对干腌香肠“香肠”的物理,化学,微生物和感官特性的影响
机译:干发酵香肠的理化,生化和仪器特性以及消费者的接受度,结合氯化钠和猪肉反脂的部分替代品制成
机译:发酵的芹菜功率取代常规亚硝酸钠对香肠中李斯特菌单核细胞增生的影响
机译:合成固化剂与天然固化剂的替代对Cinta Senese Frankfurter型香肠品质特性的影响
机译:天然(葡萄籽和栗子提取物)和合成抗氧化剂(丁酰化羟基甲苯,BHT)对干腌香肠“香肠”的物理,化学,微生物和感官特性的影响