Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis

The main objective of this paper was to investigate the effect of fat reduction on different quality traits of tea sausage. This study also aimed to deploy the following digital methods of analysis: three-dimensional (3D) laser imaging, computer vision system and oral processing. Three batches of te...

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Detalles Bibliográficos
Autores principales: Simunovic, Stefan, Đorđević, Vesna Ž., Rašeta, Mladen, Lukić, Mirjana, Lorenzo, José M., Djekic, Ilija, Tomašević, Igor
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9032227/
https://www.ncbi.nlm.nih.gov/pubmed/35454679
http://dx.doi.org/10.3390/foods11081090

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9032227/
https://www.ncbi.nlm.nih.gov/pubmed/35454679
http://dx.doi.org/10.3390/foods11081090

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