Physicochemical Properties and Sensory Evaluation of Reduced Fat Fermented Functional Beef Sausage

<p><a href="/public/journals/52/Dr.Razavi.jpg" target="_self"><img src="/public/site/images/mmoslemi/Dr._Razavi-S_.jpg" alt="" /></a></p><p><strong>Background and Objective:</strong> Semi-dry fermented sausages were manufactured from beef meat in three types: without starter culture (control), inocu...

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Κύριοι συγγραφείς:	Faleeha Hasan Hussein, Seyed Hadi Razavi, zahra Emam Djomeh
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Shahid Behehsti University of Medical Sciences 2017-04-01
Σειρά:	Applied Food Biotechnology
Θέματα:	▪ Lactic acid bacteria ▪Production fermented sausage ▪Quality characteristics
Διαθέσιμο Online:	http://journals.sbmu.ac.ir/afb/article/view/15181
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