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Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage
This study was performed to evaluate the effects of chicken breast meat on the quality of mackerel sausages. The mackerel sausages were manufactured by additions of 5%, 7%, and 10% of chicken breast meat. The lightness of mackerel sausages showed no significant differences between the control and ad...
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| Yayımlandı: | Korean J Food Sci Anim Resour |
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| Asıl Yazarlar: | , , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Korean Society for Food Science of Animal Resources
2014
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4597833/ https://ncbi.nlm.nih.gov/pubmed/26760754 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.1.122 |
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