Effect of different carbohydrates on the properties of cured, fermented sheepmeat sausage
This research aims to develop a fermented, cured sheepmeat sausage that can be fermented from added starch that has been partially hydrolysed. The starch sources were potato, yam and kumara, the latter used with a view to identify the product with New Zealand. The research is in two phases. First, e...
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| Format: | Others |
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Auckland University of Technology,
2012-05-23T03:38:05Z.
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| Online Access: | Get fulltext |