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 ad...

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Detalles Bibliográficos
Autores principales: Kim, Koth-Bong-Woo-Ri, Pak, Won-Min, Kang, Ja-Eun, Park, Hong-Min, Kim, Bo-Ram, Ahn, Dong-Hyun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597833/
https://www.ncbi.nlm.nih.gov/pubmed/26760754
http://dx.doi.org/10.5851/kosfa.2014.34.1.122

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597833/
https://www.ncbi.nlm.nih.gov/pubmed/26760754
http://dx.doi.org/10.5851/kosfa.2014.34.1.122

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