Evaluation of the Physicochemical and Sensory Characteristics of Chicken Sausages Containing Different Types of Chicken Skin
This study aimed to determine the effects of adding chicken skin on the physicochemical and sensory characteristics of chicken sausages. Five sausage chicken formulations were produced with the following compositions: T1: Control (unfortified chicken skin); T2: fortified chicken skin 5%; T3: fortifi...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , , |
|---|---|
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
Fakultas Peternakan Universitas Brawijaya
2024-08-01
|
| Sraith: | Jurnal Ilmu-Ilmu Peternakan |
| Ábhair: | |
| Rochtain ar líne: | https://jiip.ub.ac.id/index.php/jiip/article/view/2893 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
|