The impaired quality of chicken affected by the wooden breast myopathy is counteracted in emulsion-type sausages

The aim of this study was to evaluate the suitability of using chicken meat affected by wooden breast (WB) myopathy in the production of chicken sausages. Compare the technological and sensory properties of such sausages were compared with those produced from normal (N) breast meat. Three types of c...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:J Food Sci Technol
Main Authors: Madruga, Marta Suely, da Rocha, Thayse Cavalcante, de Carvalho, Leila Moreira, Sousa, Ana Maria Barbosa Lima, de Sousa Neto, Arnoud Clementino, Coutinho, Daniella Godoy, de Carvalho Ferreira, Andressa Samara, Soares, Alida Janine, de Sousa Galvão, Mercia, Ida, Elza Iouko, Estévez, Mario
Formato: Artigo
Idioma:Inglês
Publicado em: Springer India 2019
Assuntos:
Original Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6423235/
https://ncbi.nlm.nih.gov/pubmed/30956317
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03612-0
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados