Evaluation of Properties and Characteristics of Functional Trout Sausages Containing Probiotics and Fat Substitutes
Decrease in nitrosamine and optimal smell and flavour gives credit to such meat products as fermented sausages for their considerable optimal storage period and better nutritional values. Replacing red meat with fish and using replacer fat and probiotics in such products have played a great role in...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2022-06-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | https://journals.rifst.ac.ir/article_127720_a44ec7b0b7f374a29c51b90ef1aaf30e.pdf |