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Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils
The effect of old laying hen (OLH) and commercial broiler (CB) meat on emulsion-type sausages produced with different lipid types (canola, olive, and sunflower oils) to replace pork backfat was studied. To determine the physicochemical, textural, and microstructural properties, the proximate composi...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7597442/ https://www.ncbi.nlm.nih.gov/pubmed/32359618 http://dx.doi.org/10.1016/j.psj.2020.01.008 |