VALIDATION OF A MODIFIED STARCH-IODINE TEST FOR RAPID DETERMINATION OF STARCH CONTENT IN EMULSION LUNCHEON SAUSAGE
Starch is commonly used at a rate of not more than 5% in the formulation of luncheon sausage, which is needed for emulsion stabilization. However, many manufacturers increased their rate of addition as a cost-cutting measure, which is considered a means of adulteration. As a result, this study aimed...
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| Format: | Artigo |
| Język: | Inglês |
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Full contents: Assiut University, Faculty of Veterinaty Medicine
2023-10-01
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| Seria: | Assiut Veterinary Medical Journal |
| Hasła przedmiotowe: | |
| Dostęp online: | https://avmj.journals.ekb.eg/article_317783_c5c4de60b33d8f3597c8928196412fd9.pdf |
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