The combined effect of Bacillus coagulans, potassium chloride, and yeast extract on the physicochemical and sensory characteristics of a functional vegetable sausage

Subject Areas :

Davoud Soleimani ¹ , Ramin Khorrami ² , Afshin Akhondzadeh Basti ³ , Ali Khanjari ⁴

1 - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran|Center of Policy Planning, Shiraz University of Medical Science, Shiraz, Iran
2 - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
3 - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
4 - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

Received: 2022-11-25 Accepted : 2023-03-27 Published : 2023-04-20

Keywords:

References:

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