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Effects of water-immersion cooling temperatures on the moisture retention of sodium-reduced pork sausages.
Ma, Fei; Wang, Wen-Ya; Wang, Wu; Cai, Ke-Zhou; Shang, Ya-Fang; Chen, Cong-Gui; Xu, Bao-Cai.
Afiliación
  • Ma F; School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 Anhui Province China.
  • Wang WY; School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 Anhui Province China.
  • Wang W; School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 Anhui Province China.
  • Cai KZ; School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 Anhui Province China.
  • Shang YF; School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 Anhui Province China.
  • Chen CG; School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 Anhui Province China.
  • Xu BC; School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 Anhui Province China.
J Food Sci Technol ; 57(7): 2516-2523, 2020 Jul.
Article en En | MEDLINE | ID: mdl-32549602
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2020 Tipo del documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2020 Tipo del documento: Article