Production of frankfurters with tomato powder as a natural additive

LWT

Volumn 44, Issue 1, 2011, Pages 307-311

  Eyiler, Esen ^a   Oztan, Aydin ^b  

^a HACETTEPE UNIVERSITY   (Turkey)

^b AKSARAY UNIVERSITY   (Turkey)

Author keywords

Frankfurter; Lycopene; Meat product; Reduced nitrite; Tomato powder

Indexed keywords

FRUITS;

FRANKFURTER; LYCOPENE CONTENT; LYCOPENES; MEAT PRODUCTS; NATURAL ADDITIVES; OXIDATION LEVEL; OXIDATION REACTIONS; REDUCED NITRITE; SENSORIAL PROPERTIES; TOMATO POWDER;

OXIDATION;

LYCOPERSICON ESCULENTUM;

EID: 77956885771     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.07.004     Document Type: Article

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