Sensory and Physicochemical Characteristics of Semi-dry fermented Beef Sausages produced with Fresh Ripe Plantain
Fermented sausages are stable meat items typically prepared from comminuted mixtures of meat, spices, and salts and permitted to ripe under controlled conditions, where bacteria produce lactic acid quickly and reliably from added sugars in the form of dextrose. This study assessed the possibility of...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2023-02-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5036 |