Physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork

The purpose of this study was to compare the physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork. Sausages were prepared using either 100% pork sausage (P10), a mixture of 50% pork and 50% carp muscle (P5C5), or 100% carp muscle (C10). The quality of th...

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Detalles Bibliográficos
Autores principales: Lee, Sol-Hee, Joe, Sung-Duck, Kim, Gye-Woong, Kim, Hack-Youn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society of Animal Sciences and Technology 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7721572/
https://www.ncbi.nlm.nih.gov/pubmed/33987570
http://dx.doi.org/10.5187/jast.2020.62.6.903

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7721572/
https://www.ncbi.nlm.nih.gov/pubmed/33987570
http://dx.doi.org/10.5187/jast.2020.62.6.903

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