Effects of sodium polyphosphate usage on quality of chickcn salami having decreased salt levels
This sludy was carried out to determine the possible usage of sodium polyphosphate (STPP) to evaluate the quality problems in chicken salami in which reduced ration of NaCI was used and to determine the effects of STTP and reduced salt on the chemical, microbiological and sensorial properties. First...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
| Subjects: | |
| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=210 |
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