mortadella

n.

（生熏）摩泰台拉香肚（用牛肉、猪肉、猪油加大蒜和胡椒调味作馅）；熏香肠；

Mortadella
Mortadella
MORTADELLA
Substitution of nitrite by sorbate and the effect on properties of mortadella.
Comparative evaluation of some antioxidants in salame Milano and mortadella production
Lipid and cholesterol oxidation in frozen stored pork, salame Milano and mortadella
Effect of inulin on the textural and sensory properties of mortadella, a Spanish cooked meat product
Effect of the addition of tomato paste on the nutritional and sensory properties of mortadella.
Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella
Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride ...
Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different le...
Effect of pre-emulsified fish oil - as source of PUFA n-3 - on microstructure and sensory properties of mortadella, a Spanish bologn...
Antimicrobial activity of Satureja montana L. essential oil against Clostridium perfringens type A inoculated in mortadella - type...