Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage

This study investigated the effect of rice bran fiber (RBF) and wheat fibers (WF) on microbiological and physicochemical properties of fermented sausages during ripening and storage. The experimental design included three treatments: Control, no addition; RBF, 1.5%; and WF, 1.5%. During the ripening...

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Bibliografiska uppgifter
I publikationen:Korean J Food Sci Anim Resour
Huvudupphovsmän: Jung, Ji-Taek, Lee, Jin-kyu, Choi, Yeong-Seok, Lee, Ju-Ho, Choi, Jung-Seok, Choi, Yang-Il, Chung, Yoon-Kyung
Materialtyp: Artigo
Språk:Inglês
Publicerad: Korean Society for Food Science of Animal Resources 2018
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Article
Länkar:https://ncbi.nlm.nih.gov/pmc/articles/PMC5960828/
https://ncbi.nlm.nih.gov/pubmed/29805280
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2018.38.2.302
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