农林科学
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Quality properties of fermented butter using extract solution from Korean traditional fermented pastes
作者Yeon-Su Jeong; Hae In Yong; Sin-Young Park
作者单位1. Department of Animal Resources Science, Kongju National University, Kongju, Republic of Korea; 2. Department of Animal Science & Biotechnology, Chungnam National University, Daejeon, Republic of Korea; 3. Resources Science Research Institute, Kongju National University, Chungnam, Korea
Natural fish gelatin-ajwain edible coatings improve shelf life and quality of chicken nuggets
作者Mujahid Siddiq; Muhammad Bilal; Ghulam Husnain; Aisha Shabbir; Muhammad Zeeshan; Muhammad Asif Bajwa; Mohamed Fawzy Ramadan; Muhammad Sajid Arshad
作者单位1. Department of Food Science, Faculty of Life Sciences, Government College University Faisalabad, Lahore, Pakistan; 2. College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, China; 3. Bahauddin Zakariya University, Multan, Pakistan; 4. National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan; 5. Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia; 6. School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Melbourne, Australia
Impact of millet-immobilized probiotic on oxidation and volatile profile of dry-fermented sausage
作者Marilia Silva Malvezzi Karwowski; Caroline Maria Andrade Cavalari; Bruno José Gonçalves Silva; Renata Ernlund Freitas Macedo
作者单位1. Pontifícia Universidade Católica do Paraná, Curitiba, Brazil; 2. Universidade Federal do Paraná, Curitiba, Brazil
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