Investigation of the Physicochemical, Organoleptic and Dietary Properties of Trout Fermented Sausages through Probiotic Strains and Fat Replacer
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 replacer and probiotics in such products have played a great role in t...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odessa National Academy of Food Technologies
2021-03-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | https://journals.onaft.edu.ua/index.php/foodtech/article/view/1968 |