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Replacement of Pork Meat with Pork Head Meat for Frankfurters
The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moistu...
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| Publicado no: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5018502/ https://ncbi.nlm.nih.gov/pubmed/27621683 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.4.445 |
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