Replacement of Pork Meat with Pork Head Meat for Frankfurters
Abstract The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highe...
Tallennettuna:
| Päätekijät: | , , , , , , , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Springer Nature
2016-08-01
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| Sarja: | Food Science of Animal Resources |
| Aiheet: | |
| Linkit: | https://doi.org/10.5851/kosfa.2016.36.4.445 |
| Tagit: |
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