Exploiting microorganisms to develop improved functional meat sausages: A review

Food Reviews International

Volumn 33, Issue 2, 2017, Pages 195-215

  ur Rahman, Ubaid ^a   Khan, Muhammad Issa ^a   Sohaib, Muhammad ^b   Sahar, Amna ^a   Ishaq, Anum ^a  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

^b GOVERNMENT COLLEGE UNIVERSITY   (Pakistan)

Author keywords

Functional culture; healthy foods; meat functionality; microorganisms; physiological functions

Indexed keywords

HEALTH; MICROORGANISMS; PHYSIOLOGY;

BIOACTIVE COMPOUNDS; HEALTHY FOODS; HUMAN HEALTH; MEAT SAUSAGE; NUTRITIONAL VALUE; PHYSIOLOGICAL FUNCTIONS; POTENTIAL HEALTH; STARTER CULTURES;

MEATS;

EID: 84991070821     PISSN: 87559129     EISSN: 15256103     Source Type: Journal    
DOI: 10.1080/87559129.2016.1175012     Document Type: Review

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