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Publications by Iakovos Tzivanos
Effect of Fat Volume Fraction, Sodium Caseinate, and Starch on the Optimization of the Sensory Properties of Frankfurter Sausages
Food Science and Nutrition
Food Science
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Physico-Chemical and Sensory Properties of Frankfurter-Type Fish Sausage
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Effect of Polyoxyethylene Sorbitan Esters and Sodium Caseinate on Physicochemical Properties of Palm-Based Functional Lipid Nanodispersions
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Addition of Red Wine on the Physicochemical Properties and Sensory Characteristics of Uncured Frankfurter-Type Sausage
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Potential of Rice Bran Wax and Soybean Oil Oleogels as Pork Fat Replacements in Frankfurter-Type Sausages
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The Effects of Sodium Tripolyphosphate on Preblended Pork Sausages
