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Physicochemical Properties and Shelf-Life of Regular-Fat Sausages with Various Levels of Grape Tomato Powder Prepared by Different Drying Methods
This study was aimed to investigate the physicochemical properties, texture, and antioxidant, and antimicrobial activities of regular-fat sausages (RFSs) mixed with 0.25 and 0.5% of oven-dried and freeze-dried grape tomato powder (GTP, 150 μm) during storage at 4°C. RFSs were made by six treatments...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Korean Society for Food Science of Animal Resources
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7492167/ https://www.ncbi.nlm.nih.gov/pubmed/32968725 http://dx.doi.org/10.5851/kosfa.2020.e47 |