机译:冻干韭菜粉(FDLP)和亚硝酸盐水平对发酵香肠加工和品质特性的影响
Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece;
Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece;
Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece;
Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece;
fermented sausages; nitrates; nitrites; freeze-dried leek powder; leek;
机译:卡拉胶水平和成熟期间的包装对用橄榄油生产的低脂发酵香肠的加工和品质特性的影响
机译:研究文章:脂肪含量和用橄榄油部分替代猪肉背脂对发酵香肠的加工和品质特性的影响
机译:冻干蔬菜产品对干发酵香肠的工艺和质量的影响
机译:泡菜粉的干燥类型和含量对早餐香肠品质特性的影响
机译:细菌发酵剂的培养,老化和发酵对发酵牛肉香肠某些特性的影响。
机译:冻干酸乳清的添加对牛肉和不添加亚硝酸盐的鹿干发酵香肠中生物胺形成的影响
机译:脂肪含量和用橄榄油部分替代猪肉背脂对发酵香肠加工和品质特性的影响