The Effect of Tomato Pomace on the Oxidative and Microbiological Stability of Raw Fermented Sausages With Reduced Addition of Nitrites
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DOI: 10.1155/ijfo/6146090
Abstract: The aim of the study was to assess the impact of the addition of freeze-dried tomato pomace (TP) on the physicochemical parameters, oxidative changes, and microbiological stability of raw fermented sausages with reduced addition of… read more here.
Keywords: raw fermented; stability raw; addition; tomato pomace ... See more keywords