Načítá se...
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...
Uloženo v:
| Vydáno v: | Poult Sci |
|---|---|
| Hlavní autoři: | , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Elsevier
2020
|
| Témata: | |
| On-line přístup: | 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 |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!
|