Development of seasoned green mussel (Perna viridis) with sodium reduction using stealth reduction approaches
Author:
Funder
Kasetsart University - Bangkhen Campus
Mae Fah Luang University
Publisher
Elsevier BV
Reference44 articles.
1. The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami;Aaslyng;Meat. Sci.,2014
2. Regulations on nutrition in Indonesia and its relation to early childhood caries;Amalia;FPUBH,2022
3. Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction;Barretto;Meat. Sci.,2018
4. Sous vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3 °C);Bongiorno;LWT,2018
5. Encapsulation maltodextrin with spray drying affecting on shiitake (Lentinula edodes) protein hydrolysate properties;Booranasakawee;JFAT,2022
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3