Phosphate replacing potential of apple pomace and coffee silver skin in Irish breakfast sausage using a mixture design approach
Karthikeyan Palanisamy Thangavelu, Brijesh K. Tiwari, Joseph P. Kerry, Ciara K. McDonnell, Carlos Álvarez
Topics & Concepts
ChewinessPomaceFood scienceChemistryResponse surface methodologyPhosphateTBARSChromatographyAntioxidantBiochemistryLipid peroxidationMeat and Animal Product QualityAnimal Nutrition and PhysiologySensory Analysis and Statistical Methods