Каталог "Статии"
| Списание
Changes in the Colour and Sensory Characteristics of Reformulated Cooked Sausages with Chia, Milk Thistle (Silybum marianum) and Pumpkin Seed Oils during Storage
Maria Momchilova; Dilyana Gradinarska-Ivanova; Dinko Yordanov
A 2302
Детайли
- Източник - периодично издание
- JOURNAL of mountain agriculture on the Balkans
- Година на издаване
- 2022
- Пор.№
- 3
- Страници
- p. 1-19
- Том
- 25
- Ключови думи
- meat products, fat replacer, colour, vegetable oil emulsions, quinoa flour, potato starch, sensory quality
Допълнителна информация
- ISSN
- 1311-0489 - Print
- Системен №
- 153808
- Website
- https://jmabonline.com/en/article/sTtxzxDj0GE7gJPDSsXV