Dietary Fiber instead of Neck Fat Mixtures of Food Fibers replace Fat in Scalded Sausage

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Dietary Fiber instead of Neck Fat Mixtures of Food Fibers replace Fat in Scalded Sausage

机译：膳食纤维代替食物纤维的颈部脂肪混合物取代烫伤香肠中的脂肪

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来源
《Fleischwirtschaft》 |2017年第2期|共3页
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Allisat Marlies;
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Co KG Arnstadter Str 2 D-98708 Gehren Germany;

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正文语种 ger
中图分类屠宰及肉类加工工业;
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1. Dietary Fiber instead of Neck Fat Mixtures of Food Fibers replace Fat in Scalded Sausage [J] . Allisat Marlies Fleischwirtschaft . 2017,第2期

机译：膳食纤维代替食物纤维的颈部脂肪混合物取代烫伤香肠中的脂肪
2. Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer [J] . Choe Juhui, Kim Hack-Youn Poultry Science . 2019,第6期

机译：用鸡肉皮肤和小麦纤维混合物作为脂肪替代品的脂肪乳液型鸡肉香肠的优质特征
3. Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers [J] . Ju-Hui Choe, Hack-Youn Kim, Jong-Moon Lee, Meat Science . 2013,第4期

机译：加入了猪皮和小麦纤维混合物作为脂肪替代品的法兰克福香肠的品质
4. Effect of Substituting Pork Fat with Sunflower Seed Oil and Makgeolli Lees Fiber on Quality Characteristics of Reduced-fat Emulsion Sausage [C] . Choi Y. S., Park K. S., Kim H. Y., ICoMST 2011;International conference of meat science and technology . 2012

机译：葵花籽油和马格利利李纤维代替猪肉脂肪对减脂乳肠品质特性的影响
5. Prebiotic Dietary Fibers Must Achieve a Threshold of Beneficial Gut Bacteria in Order to Prevent Adiposity and Fatty Liver in Rats Fed High Fat Diets [D] . ?Abernathy, Breann Elise 2020

机译：益生元膳食纤维必须达到有益肠道细菌的阈值，以防止喂养高脂肪饮食的大鼠肥胖和脂肪肝
6. Effects of Replacing Pork Back Fat with Brewers Spent Grain Dietary Fiber on Quality Characteristics of Reduced-fat Chicken Sausages [O] . Min-Sung Choi, Yun-Sang Choi, Hyun-Wook Kim, 2014

机译：啤酒废谷物膳食纤维替代猪背脂肪对减脂鸡肉肠品质特性的影响
7. Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber [O] . Silva Barretto, Andrea Carla da [UNESP], Bertoldo Pacheco, Maria Teresa, Rodrigues Pollonio, Marise Aparecida 2015

机译：添加小麦纤维和部分猪背脂肪对含菊粉和燕麦纤维的低脂博洛尼亚香肠化学成分，质地和感官特性的影响

Dietary Fiber instead of Neck Fat Mixtures of Food Fibers replace Fat in Scalded Sausage

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