Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts

During poultry slaughtering, fatty byproducts are generated, mainly comprising abdominal and gizzard fat, which are mostly discarded and result in consequent environmental problems. The objective of this work was to use these fatty byproducts as fatty raw material in the production of chicken sausag...

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Detalles Bibliográficos
Autores principales: Peña-Saldarriaga, Lina María, Pérez-Alvarez, José Angel, Fernández-López, Juana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230277/
https://www.ncbi.nlm.nih.gov/pubmed/32316395
http://dx.doi.org/10.3390/foods9040507

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230277/
https://www.ncbi.nlm.nih.gov/pubmed/32316395
http://dx.doi.org/10.3390/foods9040507

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