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

Additional Titles: Utjecaj dodatka ekstrakta brašna dobivenog iz epikarpa guave (Psidium guajava) na fizikalno-kemijska, teksturalna i senzorska svojstva te boju hrenovki tipa Frankfurter

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

المصدر: Food Technology and Biotechnology; ISSN 1330-9862 (Print); ISSN 1334-2606 (Online); Volume 59; Issue 2

مصطلحات الفهرس: carotenoids; guava epicarp; nitrite reduction; frankfurters; fat oxidation, karotenoidi; epikarp guave; smanjenje masenog udjela nitrita; hrenovke tipa Frankfurter; oksidacija masti, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion

URL: https://hrcak.srce.hr/260647
https://hrcak.srce.hr/file/379861
info:eu-repo/semantics/altIdentifier/doi/10.17113/ftb.59.02.21.7062