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Effects of Ripening Duration and Rosemary Powder Addition on Salchichon Modified Sausage Quality
Salchichon Sausage Ripening Duration Rosemary Lactic Acid Bacteria Quality
2016/5/18
The ripening durations and ingredients for the Salchichon sausages were modified to increase pork rear leg consumption by Korean consumers. The salchichon, a ripened pork sausage, was produced to eval...
Frankfurter Type Sausage Production with Sunflower Oil Substitution
Frankfurter Type Sausage Production Sunflower Oil Substitution
2009/1/23
Some quality characteristics of frankfurter type sausages (with 30% total fat) produced by adding sunflower oil at different levels (10%, 20% and 30%) were determined and compared to control with 30% ...