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Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage
OBJECTIVE: Effect of addition of wheat bran (WB) and dried carrot pomace (DCP) on sensory, textural, colour, physico-chemical and nutritional characteristics of chicken sausage were evaluated. METHODS: WB and DCP were used as a source of dietary fibre at 3%, 6%, and 9% level individually. Different...
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| Gepubliceerd in: | Asian-Australas J Anim Sci |
|---|---|
| Hoofdauteurs: | , , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2018
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5930284/ https://ncbi.nlm.nih.gov/pubmed/28823131 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.17.0214 |
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