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Article(2)
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Ciencia e Tecnologia de Alimentos(2)
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Ciencia de los alimentos(1)
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scopus(2)
Partial substitution of nitrite by chitosan and the effect on the quality properties of pork sausages
ArticleAbstract: The aim of the study was to evaluate the influence of partial nitrite replacement by chitosan on thePalabras claves:Chitosan, Microbial quality, Nitrite substitution, Pork sausages, Sensory quality, STORAGEAutores:Beldarraín T., Fornaris L., Mario Antonio García Pérez, Raúl Guinovart DíazFuentes:scopusInfluence of chitosan addition on quality properties of vacuum-packaged pork sausages
ArticleAbstract: The aim of the study was to evaluate the influence of the chitosan addition on the quality of vacuumPalabras claves:Chitosan, Meat products, Microbiological quality, Pork sausages, Sensory quality, STORAGEAutores:Beldarraín T., González I., González J., Mario Antonio García Pérez, Puerta F., Raúl Guinovart DíazFuentes:scopus