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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| 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 |