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USING PORK MEAT FROM PORKERS FED PASTURE BLEND WITH ADDED PROTEIN- XANTHOPHYLLS CONCENTRATE OF ALFALFA TO PRODUCE POTENTIALLY PROBIOTIC DRY-FERMENTED SAUSAGES

机译：用猪肉从猪肉中喂养牧场混合物加入的蛋白质 - Xanthyhylls浓缩物的苜蓿浓缩物，以生产潜在的益生菌干发酵的香肠

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Karolina M. Wójciak; Katarzyna Neffe-Skocińska; Eugeniusz Grela; Zbigniew J. Dolatowski;
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年度 2015
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1. Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Kr?kopolje Pig Reared in Organic and Conventional Husbandry [J] . Martin ?krlep, Marjeta ?andek-Potokar, Nina Batorek-Luka?, Animals . 2019,第2期

机译：使用有机和常规饲养方式饲养的Kr？kopolje猪猪肉生产的不含亚硝酸盐的干发酵香肠的芳香特性，理化和感官特性
2. EFFECTS OF PROTEIN-XANTHOPHYLL (PX) CONCENTRATE OF ALFALFA ADDITIVE TO CRUDE PROTEIN-REDUCED DIETS ON NITROGEN EXCRETION, GROWTH PERFORMANCE AND MEAT QUALITY OF PIGS [J] . GRELA Eugeniusz R., SEMENIUK Wioleta, FLOREK Mariusz Journal of Central European Agriculture . 2009,第4期

机译：苜蓿的蛋白质-黄原胶（PX）浓缩物对降低蛋白质的粗饲料的摄入量对猪氮素分泌，生长性能和肉品质的影响
3. EFFECT OF CURING AND THERMAL TREATMENT OF THE QUALITY OF MEAT PRODUCTS FROM TURKEYS FED DIETS ENRICHED PROTEIN--XANTHOPHYLL EXTRACT OF ALFALFA [J] . Agnieszka Latoch, Dariusz M. Stasiak Polish Journal of Natural Sciences . 2015,第4期

机译：土耳其饲喂富含蛋白质的苜蓿叶黄素提取物对肉类产品品质的控制和热处理
4. PROFILE OF AROMA-RELATED VOLATILE COMPOUNDS ISOLATED FROM PROBIOTIC DRY-FERMENTED SAUSAGES PRODUCED WITH FREE OR IMMOBILIZED L. CASEI USING SPME GC/MS ANALYSIS [C] . Marianthi Sidira, Maria Kanellaki, Yiannis Kourkoutas International Flavor Conference . 2013

机译：使用SPME GC / MS分析，从益生菌干发酵的香肠中分离的益生菌干发酵的香肠中分离的富益生菌干发酵的香肠概况
5. Aromatic Profile Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry [O] . Martin Škrlep, Marjeta Čandek-Potokar, Nina Batorek-Lukač, 2019

机译：使用有机和常规养殖方式饲养的Krškopolje猪猪肉生产的不含亚硝酸盐的干发酵香肠的芳香特性理化特性和感官特性
6. Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry [O] . Martin Škrlep, Marjeta Čandek-Potokar, Nina Batorek-Lukač, 2019

机译：使用猪肉从Krškopolje猪饲养的猪肉中没有亚硝酸盐产生的干发酵香肠的芳香型和感觉特征

USING PORK MEAT FROM PORKERS FED PASTURE BLEND WITH ADDED PROTEIN- XANTHOPHYLLS CONCENTRATE OF ALFALFA TO PRODUCE POTENTIALLY PROBIOTIC DRY-FERMENTED SAUSAGES

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