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Effect of Ganoderma lucidum Powder on Oxidative Stability, Microbial and Sensory Properties of Emulsion Type Sausage

Runak Ghobadi1, Rasoul Mohammadi2, Javaher Chabavizade2

  • 1Department of Food Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran.

Advanced Biomedical Research
|March 14, 2018
PubMed
Abstract

Keywords:
AntimicrobialGanoderma lucidumantioxidantsausage

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