Effect of extract of ginger root and liquorice on the microbiological safety of mutton liver pâté

Effect of extract of ginger root and liquorice on the microbiological safety of mutton liver pâté

This work aimed to evaluate the effect of ginger root (Zingiber officinale) and liquorice (Glycyrrhiza glabra) extract in liver pates on their microbiological safety, water activity and pH values. Four samples of pates were produced: control (without extracts), variant 1 (addition of 1% liquorice r...

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Bibliographic Details
Main Authors: Gulmira Kenenbay, Urishbay Chomanov, Samat Kozhakhmetov, Alibek Tursunov, Torgyn Zhumaliyeva, Nurzhan Tultabayev, Anuarbek Suychinov
Format: Article
Language:English
Published: HACCP Consulting 2023-11-01
Series:Potravinarstvo
Subjects:
pate
liquorice root
ginger root
microbiological safety
water activity
pH
Online Access:https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1929

Internet

https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1929

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