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Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage
This effect of replacing pork with corn starch, chicken breast and surimi on the chemical composition, physical, texture and sensory properties of sausage were investigated during storage. Five treatments of sausage such as; T1 (10:0:0, %), T2 (10:5:0, %), T3 (10:10:5, %), T4 (10:15:10, %) and T5 (1...
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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
2015
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4670893/ https://ncbi.nlm.nih.gov/pubmed/26761892 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2015.35.5.638 |
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