المؤلفون: Viviana Andrea Velasco-Arango, José Igor Hleap-Zapata, Luis Eduardo Ordóñez-Santos

المصدر: Food Technology and Biotechnology, Vol 59, Iss 2, Pp 185-193 (2021)

مصطلحات موضوعية: carotenoids, guava epicarp, nitrite reduction, frankfurters, fat oxidation, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://hrcak.srce.hr/file/379861; https://doaj.org/toc/1330-9862; https://doaj.org/toc/1334-2606

URL الوصول: https://doaj.org/article/f51d97311e7d48e6a48c79790d3257e2

المؤلفون: José Igor Hleap-Zapata, Luis Eduardo Ordóñez-Santos, Viviana Andrea Velasco-Arango

المصدر: Food Technology and Biotechnology
Food Technology and Biotechnology, Vol 59, Iss 2, Pp 185-193 (2021)
Volume 59
Issue 2

مصطلحات موضوعية: General Chemical Engineering, frankfurters, Partial substitution, Shelf life, Food processing and manufacture, nitrite reduction, Industrial and Manufacturing Engineering, chemistry.chemical_compound, Fat oxidation, Food science, Nitrite, Carotenoid, chemistry.chemical_classification, Psidium, Control treatment, carotenoids, guava epicarp, fat oxidation, TP368-456, Preliminary Communication, chemistry, karotenoidi, epikarp guave, smanjenje masenog udjela nitrita, hrenovke tipa Frankfurter, oksidacija masti, TP248.13-248.65, Food Science, Biotechnology

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74491aae4d9ef1a4c055e3007e5892c9
https://doi.org/10.17113/ftb.59.02.21.7062