Effect of amaranthus pigments on quality characteristics of pork sausages
The objective of this investigation was to evaluate the possibility of substituting Amaranthus pigments for nitrates in the of manufacture pork sausage. Five treatments of pork sausages (5% fat) with two levels of sodium nitrite (0 and 0.015%), or three levels (0.1%, 0.2% and 0.3%) of pigments extra...
| Publié dans: | Asian-Australasian journal of animal sciences. - 1998. - 25(2012), 10 vom: 24. Okt., Seite 1493-8 |
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| Auteur principal: | |
| Autres auteurs: | , , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2012
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| Accès à la collection: | Asian-Australasian journal of animal sciences |
| Sujets: | Journal Article Amaranthus Pigments Natural Colorant Nitrites Alternative Pork Sausage Quality Characteristics |
| Accès en ligne |
Volltext |