Share
Reduced Fat Sausage with Vegetable Oil and Lactobacillus strains
Irfan Khan
(Author)
·
Saghir Ahmad
(Author)
·
LAP Lambert Academic Publishing
· Paperback
Reduced Fat Sausage with Vegetable Oil and Lactobacillus strains - Khan, Irfan ; Ahmad, Saghir
Choose the list to add your product or create one New List
✓ Product added successfully to the Wishlist.
Go to My Wishlists
Origin: U.S.A.
(Import costs included in the price)
It will be shipped from our warehouse between
Friday, July 19 and
Friday, July 26.
You will receive it anywhere in United Kingdom between 1 and 3 business days after shipment.
Synopsis "Reduced Fat Sausage with Vegetable Oil and Lactobacillus strains"
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.
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
All books in our catalog are Original.
The book is written in English.
The binding of this edition is Paperback.
✓ Producto agregado correctamente al carro, Ir a Pagar.