Quality properties of whole milk powder on chicken breast emulsion-type sausage
The aim of the study was to determine the effect of whole milk powder (WMP) as heterologous proteins on chicken breast emulsion-type sausages. The quality properties of WMP on such chicken breast emulsion-type sausages were investigated by...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Korean Society of Animal Sciences and Technology
2021-03-01
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| Serie: | Journal of Animal Science and Technology |
| Soggetti: | |
| Accesso online: | http://www.ejast.org/archive/view_article?pid=jast-63-2-405 |
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