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Reduced Fat Sausage with Vegetable Oil and Lactobacillus strains Irfan Khan
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Reduced Fat Sausage with Vegetable Oil and Lactobacillus strains
Irfan Khan
This book discusses the strategy towards the partial replacement of animal fat with different levels of vegetable oils viz., canola, safflower, and olive oil in fermented buffalo meat sausages. The quality of products was determined on the basis of physicochemical, textural, and sensory characteristics of sausages stored at the refrigerated conditions. This product will be a healthy option for sausage lovers that will surely reduce the risk of noncommunicable diseases as compared to conventional sausages processed with animal fat exclusively.
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2020. gada 19. jūnijs |
| ISBN13 | 9786202670999 |
| Izdevēji | LAP LAMBERT Academic Publishing |
| Lapas | 296 |
| Izmēri | 152 × 229 × 17 mm · 459 g |
| Valoda | Angļu |
