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Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages
The present study was undertaken to evaluate the effect of different levels of pumpkin on the quality characteristics of chicken sausages. The pumpkin was incorporated at three different levels viz. 6, 12 and 18 percent replacing lean meat in the formulation. The products were analyzed for various p...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer International Publishing
2014
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3907634/ https://www.ncbi.nlm.nih.gov/pubmed/24494185 http://dx.doi.org/10.1186/2193-1801-3-39 |