Evaluation of Physicochemical, Sensorial and Microbiological Attributes of Fermented Camel Sausages
Probiotic fermented sausages are safe and healthy meat products. Semi-dry fermented sausages were manufactured from camel meat inoculated with Lactobacillus casei and Lactobacillus paracasei and control. All treatments were analyzed for the physico-chemical characteristics (Protein, Moisture, Fat,...
I tiakina i:
| Ngā kaituhi matua: | , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Iranian Institute of Research and Development in Chemical Industries (IRDCI)-ACECR
2019-04-01
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| Rangatū: | Iranian Journal of Chemistry & Chemical Engineering |
| Ngā marau: | |
| Urunga tuihono: | http://www.ijcce.ac.ir/article_30665_d6ca3ba13cb406fe761526883c62bc28.pdf |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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