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Evaluation the physicochemical, antioxidant and color properties of sodium nitrate-free German sausages containing different concentrations of cochineal pigment alone or in combination with cumin essential oil
Leila Nateghi
*
Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
Abstract:
(397 Views)
This article has no abstract
Keywords:
Cochineal pigment
,
Cumin essential oil
,
Red meat
,
Sausage
,
Sodium nitrite
Type of article:
orginal article
| Subject:
public specific
Received: 2021/06/28 | Accepted: 2017/11/15
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This work is licensed under a
Creative Commons Attribution-NonCommercial 4.0 International License
.