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

Bibliographic Details
Main Author: Choe, Juhui (autora)
Other Authors: Kim, Hack-Youn (autor)
Format: Article
Language:English
Subjects:
POLLOS DE ENGORDE
SEGURIDAD ALIMENTARIA
CARNE
PRODUCTOS DE ORIGEN ANIMAL
Online Access:https://academic.oup.com/ps/article-abstract/98/6/2662/5303864?redirectedFrom=fulltext

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