Roles of Lentinula edodes as the pork lean meat replacer in production of the sausage.

Wang, Liyan; Guo, Hongyue; Liu, Xuejun; Jiang, Guochuan; Li, Cheng; Li, Xiuyi; Li, Yu

Wang, Liyan; Guo, Hongyue; Liu, Xuejun; Jiang, Guochuan; Li, Cheng; Li, Xiuyi; Li, Yu.

Affiliation

Wang L; College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China.
Guo H; College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China.
Liu X; College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China.
Jiang G; College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China.
Li C; College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China.
Li X; College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China.
Li Y; Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China. Electronic address: fungi966@126.com.

Meat Sci ; 156: 44-51, 2019 Oct.

Article de En | MEDLINE | ID: mdl-31125946

Sujet(s)
Mots clés

Antioxidant; Energy value; Mushroom; Red meat; Total phenolic

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Qualité alimentaire / Champignons shiitake / Produits carnés Limites: Animals / Female / Humans / Male / Middle aged Langue: En Journal: Meat Sci Sujet du journal: CIENCIAS DA NUTRICAO Année: 2019 Type de document: Article Pays d'affiliation: Chine Pays de publication: Royaume-Uni

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