Effect of different smoking methods on the quality of pork sausages

AIM: An experiment was conducted to evaluate the nutritional, physicochemical, microbiological, and sensory attributes of pork sausages treated with conventional smoking (CS) and liquid smoke (LS). MATERIALS AND METHODS: Pork sausages were prepared by employing CS (T(1)) and by addition of LS at 3%...

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Detalles Bibliográficos
Autores principales: Bhuyan, Debajit, Das, Ankur, Laskar, Saurabh Kumar, Bora, Durlav Prasad, Tamuli, Shantanu, Hazarika, Mineswar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Veterinary World 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6362332/
https://www.ncbi.nlm.nih.gov/pubmed/30774263
http://dx.doi.org/10.14202/vetworld.2018.1712-1719

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6362332/
https://www.ncbi.nlm.nih.gov/pubmed/30774263
http://dx.doi.org/10.14202/vetworld.2018.1712-1719

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