Influence of fresh date palm co-products on the ripening of a paprika added dry-cured sausage model system
Date palm co-products are a source of bioactive compounds that could be used as a new ingredient for the meat industry. An intermediate food product (IFP) from date palm co-products (5%) was incorporated into a paprika added dry-cured sausage (PADS) model system and was analysed for physicochemical...
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| Format: | article |
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2017
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| Online Access: | http://dspace.utpl.edu.ec/handle/123456789/19149 |
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