Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage

This study investigated the effect of rice bran fiber (RBF) and wheat fibers (WF) on microbiological and physicochemical properties of fermented sausages during ripening and storage. The experimental design included three treatments: Control, no addition; RBF, 1.5%; and WF, 1.5%. During the ripening...

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Detalles Bibliográficos
Autores principales: Jung, Ji-Taek, Lee, Jin-kyu, Choi, Yeong-Seok, Lee, Ju-Ho, Choi, Jung-Seok, Choi, Yang-Il, Chung, Yoon-Kyung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5960828/
https://www.ncbi.nlm.nih.gov/pubmed/29805280
http://dx.doi.org/10.5851/kosfa.2018.38.2.302

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5960828/
https://www.ncbi.nlm.nih.gov/pubmed/29805280
http://dx.doi.org/10.5851/kosfa.2018.38.2.302

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