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Improving the organoleptic and structural-chemical properties of semi-smoked sausages
The decline of meat resources and the rapid growth of the world's population creates a need for resource management. The purpose of the study was to test the original technology of the semi-smoked sausages production adding goji berries at different concentrations, and to assess the technologic...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8913421/ https://www.ncbi.nlm.nih.gov/pubmed/35280540 http://dx.doi.org/10.1016/j.sjbs.2021.11.021 |