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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Detalhes bibliográficos
Publicado no:Korean J Food Sci Anim Resour
Main Authors: Jung, Ji-Taek, Lee, Jin-kyu, Choi, Yeong-Seok, Lee, Ju-Ho, Choi, Jung-Seok, Choi, Yang-Il, Chung, Yoon-Kyung
Formato: Artigo
Idioma:Inglês
Publicado em: Korean Society for Food Science of Animal Resources 2018
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Article
Acesso em linha: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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