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Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System
The aim of this study was to compare the effect of seawater to that of conventional salt (NaCl) on the technological properties of chicken emulsion sausages in a model system. Chicken sausages were prepared with seawater at three levels (10%, 15%, and 20%) in iced water (10%, 5%, and 0%, respectivel...
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| Publicado no: | Food Sci Anim Resour |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7207091/ https://ncbi.nlm.nih.gov/pubmed/32426717 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2020.e18 |
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