Influence of carrageenan addition on some technological and sensory properties of smoked pork loin
The present study was undertaken to investigate the effects of the presence of different concentrations of GRINSTEDTM Carrageenan CC 250 (0.25%, 0.4% and 0.55% related to the mass of raw material) on selected technological and sensory properties of smoked pork loin. Changes in mass during production...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Technology, Novi Sad
2002-01-01
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| Series: | Acta Periodica Technologica |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2002/1450-71880233011I.pdf |