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Formulation of chicken sausages with broiler blood proteins and dye
Dye and proteins recovered from broiler blood were used in the formulation of chicken sausages in substitution of soy proteins and synthetic dyes. Three formulations of chicken sausages were prepared: standard, liquid plasma, and freeze-dried plasma. The application of protein and blood dye in the f...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2018
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6170341/ https://ncbi.nlm.nih.gov/pubmed/30333667 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3403-8 |
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