Effect of walnut green husk addition on some quality properties of cooked sausages

LWT

Volumn 65, Issue , 2016, Pages 751-757

  Salejda, Anna Marietta ^a   Janiewicz, Urszula ^a   Korzeniowska, Malgorzata ^a   Kolniak Ostek, Joanna ^a   Krasnowska, Grazyna ^a  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Natural preservatives; Physico chemical parameters; Processed meat; Sensory properties; Texture; Walnut

Indexed keywords

DETERIORATION; TEXTURES;

NATURAL PRESERVATIVES; PHYSICO - CHEMICAL PARAMETERS; PROCESSED MEAT; SENSORY PROPERTIES; WALNUT;

MEATS;

EID: 84951992382     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.08.069     Document Type: Article

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