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Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils
The effect of old laying hen (OLH) and commercial broiler (CB) meat on emulsion-type sausages produced with different lipid types (canola, olive, and sunflower oils) to replace pork backfat was studied. To determine the physicochemical, textural, and microstructural properties, the proximate composi...
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| Publicat a: | Poult Sci |
|---|---|
| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7597442/ https://ncbi.nlm.nih.gov/pubmed/32359618 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.psj.2020.01.008 |
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