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机译:高压处理在降低磷酸盐还原香肠中盐分中的应用
Department of Meat Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland;
Food Packaging Croup, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland;
Department of Meat Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland;
Department of Meat Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland;
Food Packaging Croup, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland;
High-pressure; Breakfast sausages; Phosphate reduction; Salt reduction; Sensory evaluation;
机译:高压处理在降低早餐香肠中磷酸盐含量中的应用
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:监测高压加工,盐分含量和冷藏对猪肉香肠的感官和技术特性的影响
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:罗勒籽胶在不同盐浓度下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
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