The effect of the combination of rosemary extract and green tea extract on nitrosamine content, microbiological, physicochemical and sensorial properties of heat-treated sucuk
In this study, it was aimed to determine the effect of using rosemary extract together with green tea extract (RE/GTE) on nitrosamine content and quality characteristics of heat-treated sucuk. In addition, the influence of cooking time on the formation of nitrosamines was also investigated. Four dif...
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| Huvudupphov: | , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
| Utgiven: |
Kafkas University, Faculty of Veterinary Medicine
2023-10-01
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| Serie: | Kafkas Universitesi Veteriner Fakültesi Dergisi |
| Ämnen: | |
| Länkar: | https://vetdergikafkas.org/pdf.php?id=3051 |
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