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30 积分 2026-01-28 加入
Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer
3个月前
已完结
Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes
3个月前
已完结
Evaluation of quality properties of emulsified pork sausages containing sorghum distillers grains
3个月前
已完结
Incorporation of betel leaf extract provides oxidative stability and improves phytochemical, textural, sensory and antimicrobial activities of buffalo meat sausages
3个月前
已完结
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