Zobrazeno 1 - 3
of 3
pro vyhledávání: '"losses during cooking"'
Autor:
Feifei Shang, Larysa Bal-Prylypko, Tetiana Kryzhska, Svitlana Danylenko, Duan Zhenhua, Tsvitana Korol
Publikováno v:
Тваринництво та технології харчових продуктів, Vol 13, Iss 3, Pp 7-13 (2022)
Sausage products have a high fat content, which is not the most useful property for a sausage. The purpose of the study is the development of low-fat, nutritionally balanced sausage products. The object of the study was poultry sausages. The subject
Externí odkaz:
https://doaj.org/article/39dd6a6d88a24ae696005d22c09d7f7c
Publikováno v:
Теория и практика переработки мяса, Vol 3, Iss 4, Pp 49-57 (2018)
The paper presents the results of studies of organoleptic (color, consistency, water content) and functional-technological (pH, moisture binding capacity and loss of juice during cooking) properties of muscle tissue of NOR and PSE pork, obtained from
Externí odkaz:
https://doaj.org/article/fd640f9757814c63a8725b0577712586
Publikováno v:
Teoriâ i Praktika Pererabotki Mâsa, Vol 3, Iss 4, Pp 49-57 (2018)
The paper presents the results of studies of organoleptic (color, consistency, water content) and functional-technological (pH, moisture binding capacity and loss of juice during cooking) properties of muscle tissue of NOR and PSE pork, obtained from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5fee09ddfdc9134a8b76dcd19833f36c
https://doi.org/10.21323/2414-438x-2018-3-4-49-57
https://doi.org/10.21323/2414-438x-2018-3-4-49-57