Articles with "characteristics cantonese" as a keyword



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Effect of Flammulina velutipes on the physicochemical and sensory characteristics of Cantonese sausages.

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Published in 2019 at "Meat science"

DOI: 10.1016/j.meatsci.2019.04.003

Abstract: The effects of fresh and dried Flammulina velutipes (FFV and DFV) on quality and sensory characteristics of Cantonese sausages were investigated. Sausage samples were prepared by adding 0% (control), 2.5% FFV, 2.5% and 5.0% DFV,… read more here.

Keywords: flammulina velutipes; addition; cantonese sausages; characteristics cantonese ... See more keywords