A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional Meats
Abstract This study evaluated the suitability of black goat meat as a raw material for meat products by comparing the physicochemical and storage characteristics of emulsified sausages from different livestock species: black goat sausage (GS), beef sausage (BS), pork sausage (PS), and chicken sausag...
Na minha lista:
| Principais autores: | , , |
|---|---|
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer Nature
2025-03-01
|
| Serier: | Food Science of Animal Resources |
| Fag: | |
| Online adgang: | https://doi.org/10.5851/kosfa.2024.e118 |
| Tags: |
Ingen Tags, Vær først til at tagge denne postø!
|