Production of Healthier Dry-Fermented Sausages Using Partial Non-Animal Gelled Emulsion and Potassium Salt Replacers
This study examined the production of healthier dry-fermented sausages by partially replacing animal fat with a gelled emulsion (25% or 50%) and substituting 30% of the sodium chloride with a mixture of 20% potassium chloride and 10% flavor enhancer. Six formulations were tested: Control, T1 (25% fa...
Gespeichert in:
| Hauptverfasser: | , , , |
|---|---|
| Format: | Artigo |
| Sprache: | Árabe |
| Veröffentlicht: |
The Union of Arab Universities
2025-12-01
|
| Schriftenreihe: | Arab Universities Journal of Agricultural Sciences |
| Schlagworte: | |
| Online-Zugang: | https://ajs.journals.ekb.eg/article_478560_0347a88ec660364fabc87160aee8a9b4.pdf |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|