Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer

Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer

Detalles Bibliográficos
Autor principal: Choe, Juhui (autora)
Otros Autores: Kim, Hack-Youn (autor)
Formato: Artículo
Lenguaje:English
Materias:
POLLOS DE ENGORDE
SEGURIDAD ALIMENTARIA
CARNE
PRODUCTOS DE ORIGEN ANIMAL
Acceso en línea:https://academic.oup.com/ps/article-abstract/98/6/2662/5303864?redirectedFrom=fulltext

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