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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)
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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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