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机译:高压处理在降低早餐香肠中磷酸盐含量中的应用
Deportment of Meat Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland;
Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland;
Deportment of Meat Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland;
Deportment of Meat Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland;
Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland;
High-pressure; Breakfast sausages; Phosphate reduction; Sensory evaluation;
机译:高压处理在降低磷酸盐还原香肠中盐分中的应用
机译:应用有机酸盐和高压处理以改善血肠的保存
机译:盐和脂肪水平变化对猪肉早餐香肠理化特性和感官品质的影响
机译:含有富含类黄酮提取物的功能性猪肉早餐香肠的开发:感官和技术影响
机译:高压处理的应用及其对鳟鱼和虾品质属性的影响。
机译:温度控制超声处理的应用及其降低法兰克福型香肠磷含量的潜力50%
机译:在不同盐水平下用罗勒种子胶制备的肌原纤维蛋白凝胶的物理性质和结构变化及其在香肠中的应用