Effect of whey protein products on microbiological characteristics of buffalo meat emulsion
Incorporation of whey protein products (WPPs) namely whey protein concentarte, isolate and whey protein powder with the different levels (1, 2, 3 and 4%) in buffalo meat was investigated for production, quality characteristic of emulsion sausage (ES). Quality of emulsion sausage was evaluated in ter...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Ferdowsi University of Mashhad
2015-07-01
|
| Series: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Subjects: | |
| Online Access: | https://ifstrj.um.ac.ir/article_34539_19284ac72293884819bd54884865d0cc.pdf |