Evaluation of microbiological, chemical, and sensory properties of cooked probiotic sausages containing different concentrations of astaxanthin, thymol, and nitrite

  1. Mohammadpourfard, I.
  2. Khanjari, A.
  3. Akhonzadeh Basti, A.
  4. Herrero-Latorre, C.
  5. Shariatifar, N.
  6. Hosseini, H.
Journal:
Food Science and Nutrition

ISSN: 2048-7177

Year of publication: 2021

Volume: 9

Issue: 1

Pages: 345-356

Type: Article

DOI: 10.1002/FSN3.2000 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus