Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ge. Barbieri"'
Publikováno v:
LWT. 73:700-706
The reduction of salt content in cooked ham was achieved by modifying the heating parameters and adding the water-soluble extract of Palmaria palmata as flavoring. Salt was added at a low percentage of 1.2% and 1.0%, compared to the usual content of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ee3501305cf6636f03c1e3fb4016a2f
https://doi.org/10.1016/j.lwt.2016.06.057
https://doi.org/10.1016/j.lwt.2016.06.057
Publikováno v:
Meat Science. 93:282-286
The evaluation of the efficiency with which the reactions involving nitrite proceed in mortadella and of the effect exercised on their kinetics by some variables (ingoing amount of sodium nitrite and temperature) is the purpose of this work. Kinetics
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff06047341075338dce812b75dacda58
https://doi.org/10.1016/j.meatsci.2012.09.003
https://doi.org/10.1016/j.meatsci.2012.09.003
Publikováno v:
Meat science. 94(3)
In recent years, formulations of the Italian cold cut mortadella have changed to meet evolving tastes and nutritional trends. The aim of the present study was to analyze the physical, chemical, and sensory characteristics of currently produced mortad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57ed50a2cdddb444c6535e51dcb0dc86
https://pubmed.ncbi.nlm.nih.gov/23567133
https://pubmed.ncbi.nlm.nih.gov/23567133
Publikováno v:
Minerva cardioangiologica [Minerva Cardioangiol] 1987 Jul-Aug; Vol. 35 (7-8), pp. 407-10.