Production of nitrite-free frankfurter-type sausages by combining ε-polylysine with beetroot extracts: An assessment of microbial, physicochemical, and sensory properties

AuthorsAli Ayaseh, Kazem Alirezalu, Milad Yaghoubi, Zahra Razmjouei, Shima Jafarzadeh, Krystian Marszałek, Amin Mousavi Khaneghah
JournalFood Bioscience
Presented byUniversity of Tabriz
Page number101936
Volume number49
Paper TypeFull Paper
Published At2022/10/1
Journal GradeISI
Journal TypeTypographic
Journal CountryNetherlands

Abstract