ISSN 2285-5750, ISSN CD-ROM 2285-5769, ISSN-L 2285-5750, ISSN Online: 2393 – 2260
 

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1. EFFECT OF RICE STARCH AND WASTE PRODUCT OF TOMATO PROCESSING ON SOME PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF SAUSAGE
... [Citation] Parsi M., Hosseini S. E., Seyedein S. M., Behmadi H. 2014, EFFECT OF RICE STARCH AND WASTE PRODUCT OF TOMATO PROCESSING ON SOME PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF SAUSAGE. Scientific ...
Created on 25 June 2014
2. EFFECT OF USE OF DATE PROCESSING BY-PRODUCT ON SOME PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF SAUSAGE
... 2.5, 3.75 and 5%) of date processing by-product powder as fat replacer and antioxidant were added to sausages. Chemical, physicochemical, lipid oxidation, residual nitrite level and sensory evaluation ...
Created on 25 June 2014

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Animal Science Journal