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机译:减盐和掺入1%可食海藻对重新配制的法兰克福香肠化学,感官和挥发性成分分布的影响
Food Quality & Sensory Science Department Teagasc Food Research Centre Moorepark Fermoy County Cork P61 C996 Ireland Sensory Group School of Food and Nutritional Science University College Cork Cork T12 R229 Ireland;
Sensory Group School of Food and Nutritional Science University College Cork Cork T12 R229 Ireland;
Food Packaging Group School of Food and Nutritional Sciences University College Cork Cork T12 R229 Ireland;
Food Quality & Sensory Science Department Teagasc Food Research Centre Ashtown Dublin IS D15DY0S Ireland;
Food Quality & Sensory Science Department Teagasc Food Research Centre Moorepark Fermoy County Cork P61 C996 Ireland;
Edible seaweeds; Flavour; Frankfurters; Odor; Sensory analysis; Volatile compounds;
机译:富含n-3 PUFA和食用海藻的低脂法兰克福香肠:橄榄油和冷藏储藏对理化,感官和微生物特性的影响
机译:受魔芋和海藻影响的低脂低盐法兰克福香肠的技术和感官特性
机译:将挥发性和非挥发性化合物与野生食用北欧蘑菇的感官特征和消费者喜好联系起来
机译:通过烧烤和煎炸的冷冻法兰克福咖啡馆和Kebab的化学,感觉和微生物特性
机译:中间挥发性有机化合物:源发射谱,分辨化学成分和对二次有机气溶胶形成的贡献
机译:食用海藻对低盐法兰克福香肠理化特性和感官特性的影响
机译:富含n-3 PUFA和食用海藻的低脂法兰克福香肠:橄榄油和冷藏储藏对理化,感官和微生物特性的影响
机译:三聚磷酸盐和三聚磷酸钠对辐照和未辐照猪肉卷纹理,有机挥发物和感官特性的影响。