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...

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Bibliographic Details
Main Authors: Kyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim
Format: Article
Language:English
Published: Korean Society of Animal Sciences and Technology 2021-03-01
Series:Journal of Animal Science and Technology
Subjects:
Online Access:http://www.ejast.org/archive/view_article?pid=jast-63-2-405