Effect of sorghum bran incorporation on the physicochemical and microbial properties of beef sausage during cold storage
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DOI: 10.1016/j.foodcont.2021.108544
Abstract: Abstract Sorghum bran is a rich source of phenolic compounds with potent antioxidant and antimicrobial properties. This study investigated the effect of brown and black sorghum bran incorporation on the physicochemical and microbiological properties of… read more here.
Keywords: storage; effect; bran incorporation; sorghum ... See more keywords