Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage
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چکیده
منابع مشابه
Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage
This study was performed to evaluate the effects of chicken breast meat on the quality of mackerel sausages. The mackerel sausages were manufactured by additions of 5%, 7%, and 10% of chicken breast meat. The lightness of mackerel sausages showed no significant differences between the control and addition groups. The redness increased in a dose-dependent manner, but the yellowness decreased sig...
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ژورنال
عنوان ژورنال: Korean Journal for Food Science of Animal Resources
سال: 2014
ISSN: 1225-8563
DOI: 10.5851/kosfa.2014.34.1.122