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Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics

机译：魔芋胶作为干发酵香肠中的猪肉背脂替代品：加工和质量特征

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Ruiz-Capillas C.; Triki M.; Herrero Ana M.; Rodríguez Salas L.; Jiménez Colmenero Francisco;
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年度 2012
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1. Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics [J] . C. Ruiz-Capillas, M. Triki, A.M. Herrero, Meat Science . 2012,第2期

机译：魔芋胶作为干发酵香肠中的猪肉背脂替代品：加工和质量特征
2. Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product [J] . Sorapukdee Supaluk, Jansa Sujitta, Tangwatcharin Pussadee Asian-Australasian Journal of Animal Sciences . 2019,第11期

机译：与泰国东北部发酵香肠（Sai Krok E-San）的Konjac凝胶部分替代猪肉Backfat的替代品生产更健康的产品
3. Research article: Effect of fat level and partial replacement of pork backfat with olive Oil on processing and quality characteristics of fermented sausages [J] . E. Muguerza, G. Fista, D. Ansorena Meat Science . 2002,第4期

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
4. Quality Standardization of Traditional Dry Fermented Sausages: Case of Petrovska klobasa [C] . Ljiljana Petrovic, Tatjana Tasic, Predrag Ikonic, Central European Congress on Food . 2016

机译：传统干发酵香肠的质量标准化：Petrovska Klobasa的情况
5. Survival of Acid-Adapted Escherichia coli O157:H7 and Non-O157:H7 Shiga Toxin-Producing E. coli (Stec) during Processing of Dry, Fermented Sausages [D] . ?Rivera, Minerva 2017

机译：酸适应的大肠杆菌o157的存活：H7和非O157：H7滋阴生产在干燥，发酵香肠的加工过程中产生的大肠杆菌（STEC）
6. Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product [O] . Supaluk Sorapukdee, Sujitta Jansa, Pussadee Tangwatcharin 2019

机译：用泰国东北发酵香肠（Sai Krok E-san）中的魔芋凝胶部分替代猪肉背脂以生产更健康的产品
7. Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages [O] . Muguerza, E. (Edurne), Fista, G. (G.), Ansorena, D. (Diana), 2002

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

Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics

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