The Effect of the Addition of Encapsulated Collagen Hydrolysate on Some Quality Characteristics of Sucuk

The effect of addition commercial fish collagen hydrolysate and encapsulated fish collagen hydrolysate on the quality characteristics of sucuk (a traditional Turkish dry-fermented sausage) was investigated. Fish collagen hydrolysates were encapsulated with maltodextrin (MD) which has two different d...

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Detalles Bibliográficos
Autores principales: Palamutoğlu, Recep, Sariçoban, Cemalettin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5243966/
https://www.ncbi.nlm.nih.gov/pubmed/28115893
http://dx.doi.org/10.5851/kosfa.2016.36.6.807

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5243966/
https://www.ncbi.nlm.nih.gov/pubmed/28115893
http://dx.doi.org/10.5851/kosfa.2016.36.6.807

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