不同番茄制品对未腌制猪肉香肠的脂质氧化、颜色和质地的影响

{"title":"不同番茄制品对未腌制猪肉香肠的脂质氧化、颜色和质地的影响","authors":"N. Mikami, Yoshitaka Yamashiro, Shiho Nagaoka, Yuzuki Akamatsu, Hayato Maeda, K. Shimada","doi":"10.3136/fstr.fstr-d-23-00016","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.7000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of different tomato products on the lipid oxidation, color, and texture of uncured cooked pork sausages in storage\",\"authors\":\"N. Mikami, Yoshitaka Yamashiro, Shiho Nagaoka, Yuzuki Akamatsu, Hayato Maeda, K. Shimada\",\"doi\":\"10.3136/fstr.fstr-d-23-00016\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":12332,\"journal\":{\"name\":\"Food Science and Technology Research\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.7000,\"publicationDate\":\"2023-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Technology Research\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.3136/fstr.fstr-d-23-00016\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Technology Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3136/fstr.fstr-d-23-00016","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}