Improvement of oxidative stability and textural properties...

Food Science & Nutrition 2020 / 06 Vol. 8; Iss. 6

Improvement of oxidative stability and textural properties of fermented sausage via addition of pistachio hull extract

Lashgari, Seyede Saba, Noorolahi, Zohre, Sahari, Mohamad Ali, Ahmadi Gavlighi, Hassan
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Volume:
8
Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.1594
Date:
June, 2020
File:
PDF, 412 KB
2020
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