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Effect of storage time on the quality of chicken sausages produced with fat replacement by collagen gel extracted from chicken feet
The objective of this study was to evaluate the use of collagen gel extracted from chicken feet on chicken sausages during 42 d of refrigerated storage. Three chicken sausages were processed: standard (SS); replacing 50% fat with commercial collagen powder (SC); replacing 50% fat with chicken foot c...
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| Publicado no: | Poult Sci |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7858033/ https://ncbi.nlm.nih.gov/pubmed/33518083 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.psj.2020.10.029 |
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