The Effect of Sodium Reduction and the Use of Herbs and Spices on the Quality and Safety of Bologna Sausage

Food Science and Technology - Brazil
doi 10.1590/s0101-20612012005000051
Full Text
Abstract

Available in full text

Date
Authors
Publisher

FapUNIFESP (SciELO)

Related search

Development of Toscana Sausage With Lemon Flavor and Sodium Reduction

Brazilian Journal of Food Research
2016English

The Impact of Herbs and Spices on Increasing the Appreciation and Intake of Low-Salt Legume-Based Meals

Nutrients
NutritionFood ScienceDietetics
2019English

“Emerging Trends of Herbs and Spices in Dentistry”

Biomedical Journal of Scientific & Technical Research
2018English

Effect of Herbs Extracts on Quality and Stability of Crackers

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
IndustrialFood ScienceManufacturing Engineering
2013English

Antimicrobial Activity of Some Spices and Herbs Essential Oils

Assiut Journal of Agricultural Sciences
2016English

Determination of Aflatoxin B1 Levels in Organic Spices and Herbs

The Scientific World Journal
BiochemistryMedicineGeneticsMolecular BiologyEnvironmental Science
2013English

Effect of the Addition of Wheat Fiber and Partial Pork Back Fat on the Chemical Composition, Texture and Sensory Property of Low-Fat Bologna Sausage Containing Inulin and Oat Fiber

Food Science and Technology
BiotechnologyFood Science
2015English

Chemical Composition and Distribution of the Headspace Volatiles in Commercial Culinary Herbs and Spices: Chemometric Approach

Journal of the Serbian Chemical Society
Chemistry
2020English

Effect of Spices on the Microbiological Quality of Hibiscus Sabdariffa (Zobo) Drink and Molecular Characterization of the Associated Spoilage Organisms

African Journal of Biotechnology
2018English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy