Effects of Replacing Pork with Tuna Levels on the Quality Characteristics of Frankfurters
Abstract The aim of this study was to evaluate the effects of pork and tuna levels on the quality characteristics of frankfurters and to establish a suitable percentage of added tuna. The levels of pork meat (PM) and yellow-fin tuna (YFT) in the test frankfurters were as follows: 100% PM (control),...
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| Hauptverfasser: | , , , , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer Nature
2018-08-01
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| Schriftenreihe: | Food Science of Animal Resources |
| Schlagworte: | |
| Online-Zugang: | https://doi.org/10.5851/kosfa.2018.e10 |
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