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...

Descripció completa

Guardat en:
Dades bibliogràfiques
Publicat a:Poult Sci
Autors principals: 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.
Format: Artigo
Idioma:Inglês
Publicat: Elsevier 2021
Matèries:
PROCESSING AND PRODUCT
Accés en línia: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
Etiquetes: Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Ítems similars