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...

• المؤلف الرئيسي: Ben-Abda, J. (author)
• مؤلفون آخرون: Vilella Espla, J. (author)
• التنسيق: article
• منشور في: 2017
• الموضوعات: date palm co; products; dry; cured sausage; lipid oxidation; paprika added; physicochemical parameters; ripening
• الوصول للمادة أونلاين: http://dspace.utpl.edu.ec/handle/123456789/19149