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Physicochemical properties and sensory characteristics of sausage formulated with surimi powder
The objectives of this study were to determine the physicochemical properties and sensory characteristics of fish sausage made with 100 % threadfin bream (Nemipterus japonicus) surimi powder (SP100), a mix of 50 % surimi powder and 50 % frozen surimi (SP50), and a control (100 % frozen surimi). No s...
Guardat en:
| Publicat a: | J Food Sci Technol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2013
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4348288/ https://ncbi.nlm.nih.gov/pubmed/25745219 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1145-1 |
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