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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...
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| Publicado en: | J Anim Sci Technol |
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| Autores principales: | , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Korean Society of Animal Sciences and Technology
2021
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| Materias: | |
| Acceso en línea: | 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 |
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