Work

Effects of two fibers used separately and in combination on physico-chemical, textural, nutritional and sensory properties of beef fresh sausage

Year: 2019

Type: article

Source: British Food Journal

DOI: 10.1108/bfj-06-2018-0388

Authors: Sirine Ben Slima, Naourez Ktari, Mehdi Triki, Imen Trabelsi, Hafedh Moussa, Skandar Makni, Asehraou Abdeslam, Ana Maria Herrero, Francisco Jiménez-Colmenero, Claudia Ruiz-Capillas, Riadh Ben Salah

Institutions: Centre of Biotechnology of Sfax, University of Sfax, Instituto de Ciencia y Tecnología de Alimentos y Nutrición

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2948445930

FWCI: 0.93

Cites: 34

Cited by: 9

Related to: 10