Effect of tempe and sodium metabisulphite on the microbiological quality, development of rancidity, and sensory quality of Nile perch (Lates niloticus) sausages

Author： Owino Victor Ochieng   Muroki N. M.  

Publisher： Nevin Scrimshaw International Nutrition Foundation

ISSN： 1564-8265

Source： Food & Nutrition Bulletin, Vol.20, Iss.2, 1999-06, pp. : 221-227

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effect of pre-icing duration on quality deterioration of iced Nile perch (Lates niloticus)

By Karungi C.   Byaruhanga Y.B.   Muyonga J.H.  

Food Chemistry, Vol. 85, Iss. 1, 2004-03 ,pp. : 13-17

Elsevier

Access to resources Recommend Favorite

Quality deterioration in frozen Nile perch (Lates niloticus) stored at -13 and -27 o C

By Namulema A.   Muyonga J.H.   Kaaya A.N.  

Food Research International, Vol. 32, Iss. 2, 1999-03 ,pp. : 151-156

Elsevier

Access to resources Recommend Favorite

Characterisation of acid soluble collagen from skins of young and adult Nile perch (Lates niloticus)

By Muyonga J.H.   Cole C.G.B.   Duodu K.G.  

Food Chemistry, Vol. 85, Iss. 1, 2004-03 ,pp. : 81-89

Elsevier

Access to resources Recommend Favorite

Use of Lactococcus lactis subsp. cremoris NCDO 763 and -ketoglutarate to improve the sensory quality of dry fermented sausages

By Herranz B.   Fernandez M.   Hierro E.   Bruna J.M.   Ordonez J.A.   de la Hoz L.  

Meat Science, Vol. 66, Iss. 1, 2004-01 ,pp. : 151-163

Elsevier

Access to resources Recommend Favorite

Sensory acceptability and quality of flavored yogurt enriched with Spinacia oleracea extract

By Nejad Jafar Hayaty   Sani Ali Mohamadi   Hojjatoleslamy Mohammad  

Nutrition & Food Science, Vol. 44, Iss. 3, 2014-05 ,pp. : 182-192

Emerald Group Publishing Ltd

Access to resources Recommend Favorite