Effect of Fat Level and the Ripening Time on Quality Traits of Fermented Sausages
The objective of this study was to investigate the effect of the fat reduction on the physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Low fat fermented sausages were produced with different fat levels (30%, 20%, 10%, and 5%) under ripening condit...
| Veröffentlicht in: | Asian-Australasian journal of animal sciences. - 1998. - 29(2016), 1 vom: 06. Jan., Seite 119-25 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2016
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| Zugriff auf das übergeordnete Werk: | Asian-Australasian journal of animal sciences |
| Schlagworte: | Journal Article Fat Level Fermented Sausages Physicochemical Trait |
| Online verfügbar |
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