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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%...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Veterinary World
2018
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| Materias: | |
| 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 |