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1.
Effect of high-pressure processing in improving the quality of phosphate-reduced Irish breakfast sausages formulated with ultrasound-treated phosphate alternatives.
Meat Sci
; 194: 108981, 2022 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-36156346
2.
A Comparative Study on the Effect of Ultrasound-Treated Apple Pomace and Coffee Silverskin Powders as Phosphate Replacers in Irish Breakfast Sausage Formulations.
Foods
; 11(18)2022 Sep 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-36140891
3.
Consumer intention towards the phosphate-reduced processed meat products using the extended theory of planned behaviour.
Meat Sci
; 193: 108947, 2022 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-35973339
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