publication . Article . 2015

Influence of the Brown Marine Algae on the Physicochemical and Sensory Characteristcs of the Sausages

Claudiu Dan Sălăgean; Carmen Rodica Pop; Mihai Catrinoi; Melinda Nagy;
Open Access English
  • Published: 01 Nov 2015 Journal: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology (issn: 2344-2344, eissn: 2344-5300, Copyright policy)
  • Publisher: AcademicPres
Abstract
<p class="MsoNormal" style="text-align: justify; text-indent: 42.55pt;"> </p><div id="_mcePaste" class="mcePaste" style="position: absolute; left: -10000px; top: 0px; width: 1px; height: 1px; overflow: hidden;"><p class="MsoNormal" style="text-align: justify; text-indent: 42.55pt;"><span style="font-size: 11.0pt; mso-ansi-language: EN-US;" lang="EN-US">The aim of this study was to asses the influence of the brown </span><span style="font-size: 11.0pt; mso-fareast-font-family: &quot;Times New Roman&quot;; mso-ansi-language: EN-US; mso-fareast-language: RO; mso-no-proof: no;" lang="EN-US">algae </span><span style="font-size: 11.0pt; mso-fareast-font-family: &quot;...
Subjects
free text keywords: algae, beef, physicochemical analyses, sausage assortment, sensory analyses, Food processing and manufacture, TP368-456
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