The effects of mushroom powder addition and salt reduction on emulsion stability, color and texture characteristics of sausages : [abstract]

Boylu Meltem and Hasani Endrit: The effects of mushroom powder addition and salt reduction on emulsion stability, color and texture characteristics of sausages : [abstract].

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Item Type: Conference or Workshop Item
Journal or Publication Title: Proceedings of the International Symposium on Analytical and Environmental Problems
Date: 2022
Volume: 28
ISBN: 978-963-306-904-2
Page Range: p. 92
Language: English
Place of Publication: Szeged
Event Title: 28th International Symposium on Analytical and Environmental Problems
Event Type: Conference
Event Location: Szeged
Event Dates: 2022. november 14-15.
Related URLs: https://acta.bibl.u-szeged.hu/78308/
Uncontrolled Keywords: Élelmiszeripari technológia - előadáskivonat
Subjects: 02. Engineering and technology
02. Engineering and technology > 02.10. Other engineering and technologies
Date Deposited: 2023. Mar. 17. 15:40
Last Modified: 2023. Mar. 17. 15:40
URI: http://acta.bibl.u-szeged.hu/id/eprint/78471

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