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The Effects of Nisin and Nisin-nanoparticles as Nitrite Replacement on Physicochemical, Microbiological, Sensory Properties and Shelf Life of Frankfurter Type Sausage
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī
The effect of 500 ppm mixed plant extracts (green tea, stinging nettle and olive leaves extract in the same rates) in combination with nisin (200 ppm) and nisin nanoparticles (200 ppm) was studied to produce nitrite free frankfurter sausage. Nitrite free frankfurter sausages in three treatments containing 500 ppm plant extract + 200 ppm of nisin, 500 ppm plant extract + 200 ppm nisin nanoparticles with control sample (120 ppm sodium nitrite) were produced, then packaged in polyethylene bags indoi:10.22101/jrifst.2020.195438.1108 doaj:768e5846ff324406acd39fc0949fd76a fatcat:uazs4ymd4fcrxn32hnmn2ys654