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机译:研究孵育时间和发酵剂添加量对间接固化,乳化熟香肠的质量属性的影响
University of Wisconsin, Department of Animal Sciences, Meat Science & Muscle Biology Laboratory, 1805 Linden Drive, Madison, WI 53706, USA;
University of Wisconsin, Department of Animal Sciences, Meat Science & Muscle Biology Laboratory, 1805 Linden Drive, Madison, WI 53706, USA;
University of Wisconsin, Department of Animal Sciences, Meat Science & Muscle Biology Laboratory, 1805 Linden Drive, Madison, WI 53706, USA;
University of Wisconsin, Department of Animal Sciences, Meat Science & Muscle Biology Laboratory, 1805 Linden Drive, Madison, WI 53706, USA;
uncured; residual nitrate; residual nitrite; emulsified; starter culture;
机译:确定不同水平的樱桃粉和发酵剂对间接固化,乳化熟香肠的质量和感官属性的影响
机译:生育酚提取物和不同亚硝酸盐来源以及发酵剂在生产有机肉肠卡塔拉那(煮熟的腊肠)中的用途
机译:生育酚提取物和不同亚硝酸盐来源以及发酵剂在生产有机肉肠卡塔拉那(煮熟的腊肠)中的用途
机译:确定芹菜粉和起动培养物对间接固化,乳化煮熟的香肠的影响
机译:加利西亚辣椒香肠制造过程中的生化变化受到自身加热起动培养的影响
机译:蔬菜汁粉和孵育时间对番茄汁的影响 法兰克福香肠的腌制肉特性 和即食火腿