Influence of Algal Incorporation on Sensory and Physicochemical Attributes of Caseless Sausage—Ćevap (CSC)

Influence of Algal Incorporation on Sensory and Physicochemical Attributes of Caseless Sausage—Ćevap (CSC)

This study explores the influence of algal incorporation on the sensory and physicochemical attributes of caseless sausage—ćevap (CSC). Various algae, including <i>Chlorella vulgaris</i>, <i>Himanthalia elongata</i> (sea spaghetti), and <i>Undaria pinnatifida</i>...

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Bibliographic Details
Main Authors: Caba Siladji, Vesna Djordjevic, Branka Borovic, Volker Heinz, Nino Terjung, Nenad Katanic, Igor Tomasevic
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
<i>Chlorella</i>
sea spaghetti
wakame
minced meat product
sausages
Online Access:https://www.mdpi.com/2304-8158/13/24/4037
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https://www.mdpi.com/2304-8158/13/24/4037

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