Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System
Abstract The aim of this study was to compare the effect of seawater to that of conventional salt (NaCl) on the technological properties of chicken emulsion sausages in a model system. Chicken sausages were prepared with seawater at three levels (10%, 15%, and 20%) in iced water (10%, 5%, and 0%, re...
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| Hlavní autoři: | , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer Nature
2020-04-01
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| Edice: | Food Science of Animal Resources |
| Témata: | |
| On-line přístup: | https://doi.org/10.5851/kosfa.2020.e18 |
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