Effect of adding byproducts of chicken slaughter on the quality of sausage over storage

The use of byproducts generated by the food industry is a strategy that can have advantages in economic, technological, nutritional, and environmental terms. The aim of this study was to evaluate the influence of the addition of byproducts of chicken slaughter (skin and abdominal fat) on the quality...

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Bibliografiska uppgifter
I publikationen:Poult Sci
Huvudupphovsmän: Lima, Juliana L., Assis, Bianca B.T., Olegario, Lary S., Galvão, Mercia de S., Soares, Álida J., Arcanjo, Narciza M.O., González-Mohino, Alberto, Bezerra, Taliana K.A., Madruga, Marta S.
Materialtyp: Artigo
Språk:Inglês
Publicerad: Elsevier 2021
Ämnen:
PROCESSING AND PRODUCT
Länkar:https://ncbi.nlm.nih.gov/pmc/articles/PMC8242041/
https://ncbi.nlm.nih.gov/pubmed/34174569
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.psj.2021.101178
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