Investigation of the Physicochemical, Organoleptic and Dietary Properties of Trout Fermented Sausages through Probiotic Strains and Fat Replacer
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DOI: 10.15673/fst.v15i1.1968
Abstract: Decrease in nitrosamine and optimal smell and flavor gives credit to such meat products as fermented sausages for their considerably optimal storage period and better nutritional values. Replacing red meat with fish and using fat… read more here.
Keywords: fermented sausages; probiotic strains; fat replacer; inulin content ... See more keywords