Physicochemical properties and microbial counts of low‐fat model sausage affected by eggplant ( Solanum melongena ) powder in different drying method and level during storage-Reference-Cited by-同舟云学术

Physicochemical properties and microbial counts of low‐fat model sausage affected by eggplant ( Solanum melongena ) powder in different drying method and level during storage

Published:2021-10-05 Issue:12 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Sembiring Hanna Seprina Br¹,Chin Koo Bok¹^ORCID

Affiliation:

1. Department of Animal Science Chonnam National University Gwangju Korea

Funder

Rural Development Administration

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16001

Reference47 articles.

1. Optimization of salt reduction and eggplant powder for chicken nugget formulation with white button mushroom as a meat extender

2. Producing of high fiber chicken meat nuggets by using different fiber sources;Ammar M. S.;Middle East Journal of Agriculture Research,2017

3. Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

4. The use of inulin as fat replacer and its effect on texture and sensory properties of emulsion type sausages;Berizi E.;Iranian Journal of Veterinary Research,2017

5. Eggplant origins: Out of Africa, into the Orient

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