Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts
نویسندگان
چکیده
منابع مشابه
Proximate Composition and Textural Properties of Cooked Sausages Formulated from Mechanically Deboned Chicken Meat with Addition of Chicken Offal
Proximate composition (moisture, protein, total fat, and total ash) and textural characteristics (hardness, adhesiveness, springiness, cohesiveness, chewiness and firmness and work of shear) of cooked sausages formulated from mechanically deboned chicken meat (MDCM) with addition of chicken offal (heart, gizzard or liver) were investigated. Chicken offal replaced equal weight (15 kg) of MDCM in...
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ژورنال
عنوان ژورنال: Foods
سال: 2020
ISSN: 2304-8158
DOI: 10.3390/foods9040507