Publication | Closed Access

Physicochemical, techno-functional, and antioxidant properties of a novel bacterial exopolysaccharide in cooked beef sausage

Food ChemistryNovel Bacterial ExopolysaccharideMeat PackagingBiochemistryFood AnalysisBiotechnologyFood MicrobiologyCooked Beef SausageMicrobiologyFood ProcessingAntioxidant PropertiesFood QualityMeat QualityMeat ScienceFood TechnologyFood SafetyHealth Sciences