https://www.selleckchem.com/products/tvb-3166.html
Therefore, these ingredients could be useful for frankfurter-type sausages production as nitrite replacers.Given the more recent interest in its flavour enhancing potential, the effects of the addition of glucosamine or glucosamine caramel on both technological and consumer acceptability of regular and reduced salt breakfast sausages were studied. A 2 × 3 complete factorial design was used with salt level (regular salt, RS (1.1%) and low salt, LS (0.825%)) and formulation treatment (control, GlcN - glucosamine (1%), CAR - glucosamine c
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