An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion
Abstract In order to investigate the use of oil in water gelled emulsion (GE) prepared with healthier oil combinations as beef fat replacer in the fresh chicken sausage formulations, four batches of fresh sausages were produced. The first batch was control (C) sample formulated with %100 beef fat, o...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , |
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| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Springer Nature
2020-04-01
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| Cyfres: | Food Science of Animal Resources |
| Pynciau: | |
| Mynediad Ar-lein: | https://doi.org/10.5851/kosfa.2020.e23 |
| Tagiau: |
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