Improved Functionality, Quality, and Shelf Life of <i>Merguez</i>-Type Camel Sausage Fortified with Spirulina as a Natural Ingredient
The objective of the present work was to examine the effect of incorporating spirulina powder (SP) in <i>merguez</i>-type sausages made exclusively with camel meat, as well as to evaluate its physicochemical, microbiological, and sensory quality attributes and its prebiotic potential. Th...
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Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2024-12-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/14/1/59 |
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