Utilization of brewer’s spent grain and mushrooms in fortification of smoked sausages

Abstract The aim of this study was to obtain alternative types of smoked sausage by using some vegetable raw materials rich in protein. To this end, smoked sausages with brewer’s spent grain [1.5, 3, and 6% w/w], smoked sausages with mushrooms [10, 17, and 30% w/w], and smoked sausages with mixtures...

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Bibliographic Details
Main Authors: Melinda NAGY, Cristina Anamaria SEMENIUC, Sonia Ancuţa SOCACI, Carmen Rodica POP, Ancuţa Mihaela ROTAR, Claudiu Dan SĂLĂGEAN, Maria TOFANĂ
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Series:Food Science and Technology
Subjects:
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005033104&lng=en&tlng=en

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