The effect of the combination of rosemary extract and green tea extract on nitrosamine content, microbiological, physicochemical and sensorial properties of heat-treated sucuk
In this study, it was aimed to determine the effect of using rosemary extract together with green tea extract (RE/GTE) on nitrosamine content and quality characteristics of heat-treated sucuk. In addition, the influence of cooking time on the formation of nitrosamines was also investigated. Four dif...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Kafkas University, Faculty of Veterinary Medicine
2023-10-01
|
| Series: | Kafkas Universitesi Veteriner Fakültesi Dergisi |
| Subjects: | |
| Online Access: | https://vetdergikafkas.org/pdf.php?id=3051 |