Changes in Hygienic Quality of Vacuum-packed Pork during Storage
نویسندگان
چکیده
منابع مشابه
Changes in Quality Characteristics of Pork Patties Containing Multilayered Fish Oil Emulsion during Refrigerated Storage.
This study was performed to determine the effect of multilayered fish oil (FO) emulsion without or with trans-cinnamaldehyde on pork patties. Multilayered FO (-primary, -secondary, -tertiary) emulsions were prepared using a layer-by-layer deposition technique with Tween 20, chitosan, and low methoxyl pectin, and were added to pork patties at the same concentration. Pork patties were then stored...
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ژورنال
عنوان ژورنال: Acta Veterinaria Brno
سال: 2002
ISSN: 0001-7213,1801-7576
DOI: 10.2754/avb200271020255