Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Elena M. Gómez-Sáez"'
Publikováno v:
Foods, Vol 10, Iss 7, p 1506 (2021)
This study determined the effect of adding three concentrations of saffron (A: high, B: medium, and C: low) on vacuum-packaged dry-cured ham slices. The pH and the color coordinates were assessed at 0, 7, 14, 28 and 60 days of storage, and sensorial
Externí odkaz:
https://doaj.org/article/fa5961ccc3ab424197c4218263588283
Autor:
Elena M. Gómez-Sáez, Natalia Moratalla-López, Cándida Lorenzo, Herminia Vergara, Gonzalo L. Alonso
Publikováno v:
Molecules, Vol 26, Iss 7, p 2073 (2021)
At present, the development of new agri-food products, including flavored meat products presented in ready-to-eat vacuum packs, is encouraged. The addition of ingredients used as flavoring agents creates the need to be able to determine the volatile
Externí odkaz:
https://doaj.org/article/9325e50d106744039408c40bd158d8cb
Publikováno v:
European Food Research and Technology. 249:1235-1246
This study determined the effect of three concentrations (R1: high, R2: medium and R3: low) of rosemary added to dry-cured ham slices vacuum packaged. pH and the colour parameters were evaluated at 0, 7, 14, 28 and 60 days of storage; visual appearan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bbe874c871a5e9f67bee20a8d8ab6fe5
https://doi.org/10.1007/s00217-023-04209-w
https://doi.org/10.1007/s00217-023-04209-w
Publikováno v:
Molecules, Vol 26, Iss 2073, p 2073 (2021)
Molecules
Volume 26
Issue 7
Molecules
Volume 26
Issue 7
At present, the development of new agri-food products, including flavored meat products presented in ready-to-eat vacuum packs, is encouraged. The addition of ingredients used as flavoring agents creates the need to be able to determine the volatile
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91e4bbb1a1150413b9ba3d552d696c24
https://www.mdpi.com/1420-3049/26/7/2073
https://www.mdpi.com/1420-3049/26/7/2073