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Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding
Black pudding, also known as blood sausages or blood pudding, is a kind of meat product made by blood, popular in Asia, Europe, and America. Twenty‐five black pudding formulations with varying fat contents of 2.5%, 5%, 10%, 15%, and 20% (w/w) and sodium contents of 0.2%, 0.4%, 0.6%, 0.8%, and 1.0% (...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2016
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5332269/ https://www.ncbi.nlm.nih.gov/pubmed/28265362 http://dx.doi.org/10.1002/fsn3.390 |