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pro vyhledávání: '"Shili JIHU"'
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 22, Pp 102-109 (2023)
To balance the nutrition and improve quality of sausages. This research investigated quality improvements of Sichuan sausages by 41.5% poultry, rabbit meat and fish addition. The moisture, crude fat, crude protein contents, pH, Aw, colour, texture, T
Externí odkaz:
https://doaj.org/article/8ba61f2625f44303a65ba8727552a57f