Use of mid-infrared spectroscopy for quality monitoring and the prediction of physicochemical parameters of dry fermented chicken sausages enriched with sesame flour.
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DOI: 10.1002/jsfa.12056
Abstract: BACKGROUND This study aimed to investigate the effects of the supplementation of sesame flour in fermented chicken sausages [S1 (800 g kg-1 chicken fillet, 180 g kg-1 veal fat and 20 g kg-1 sesame flour)… read more here.
Keywords: day; sesame flour; spectroscopy; control ... See more keywords