Carregant...
Quality properties of whole milk powder on chicken breast emulsion-type sausage
The aim of the study was to determine the effect of whole milk powder (WMP) as heterologous proteins on chicken breast emulsion-type sausages. The quality properties of WMP on such chicken breast emulsion-type sausages were investigated by measuring the proximate composition, pH, color, cooking yiel...
Guardat en:
| Publicat a: | J Anim Sci Technol |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Korean Society of Animal Sciences and Technology
2021
|
| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8071734/ https://ncbi.nlm.nih.gov/pubmed/33987614 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5187/jast.2021.e30 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|