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 (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)
Ramin Khorrami ² (Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran)
Afshin Akhondzadeh Basti ³ (Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran)
Ali Khanjari 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:

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