Effect of whey protein products on microbiological characteristics of buffalo meat emulsion
1. Effect of whey protein products on microbiological characteristics of buffalo meat emulsion

Abdolghafour Badpa

دوره 11، شماره 3 ، مرداد و شهریور 1394، ، صفحه 260-272

http://dx.doi.org/10.22067/ifstrj.v1394i11.44328

چکیده
  Incorporation of whey protein products (WPPs) namely whey protein concentarte, isolate and whey protein powder with the different levels (1, 2, 3 and 4%) in buffalo meat was investigated for production, quality characteristic of emulsion sausage (ES). Quality of emulsion sausage was evaluated in term of microbiological characteristics like total plat count (TPC) ...  بیشتر