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.
Revista:
Food Science and Nutrition

ISSN: 2048-7177

Ano de publicación: 2021

Volume: 9

Número: 1

Páxinas: 345-356

Tipo: Artigo

DOI: 10.1002/FSN3.2000 GOOGLE SCHOLAR lock_openAcceso aberto editor