Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot ( Daucus carota ) Paste.

Autor: Sam FE; Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China., Ma TZ; Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China., Atuna RA; Department of Food Science and Technology, University for Development Studies, Tamale P.O. Box 1882, Ghana., Salifu R; Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China., Nubalanaan BA; Department of Food Science and Technology, University for Development Studies, Tamale P.O. Box 1882, Ghana., Amagloh FK; Department of Food Science and Technology, University for Development Studies, Tamale P.O. Box 1882, Ghana., Han SY; Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2021 Dec 06; Vol. 10 (12). Date of Electronic Publication: 2021 Dec 06.