Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage
Abstract The aim of this study is to determine the effects of using emulsion manufactured with soybeans (ES) to substitute chicken breast in Vienna sausages. Four types of Vienna sausages (S1:10% ES and 50% chicken, S2:20% ES and 40% chicken, S3:30% ES and 30% chicken, and S4:40% ES and 20% chicken)...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer Nature
2022-01-01
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| Serie: | Food Science of Animal Resources |
| Soggetti: | |
| Accesso online: | https://doi.org/10.5851/kosfa.2021.e63 |
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