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Quality properties of whole milk powder on chicken breast emulsion-type sausage

The aim of the study was to determine the effect of whole milk powder (WMP) as heterologous proteins on chicken breast emulsion-type sausages. The quality properties of WMP on such chicken breast emulsion-type sausages were investigated by measuring the proximate composition, pH, color, cooking yiel...

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Detalles Bibliográficos
Autores principales:	Kang, Kyu-Min, Lee, Sol-Hee, Kim, Hack-Youn
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society of Animal Sciences and Technology 2021
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8071734/ https://www.ncbi.nlm.nih.gov/pubmed/33987614 http://dx.doi.org/10.5187/jast.2021.e30

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