Effect of lyophilized porcine plasma and Zaragoza bean (Phaseolus vulgaris) flour on the technological and sensory quality parameters of frankfurter-type sausages
Trends in healthy foods have influenced the meat sector in general, so producers are catering to these needs using functional ingredients to complement the benefits of animal protein. This study evaluates the effect of incorporating lyophilized porcine plasma and Zaragoza bean (Phaseolus vulgaris)...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Corporación Colombiana de Investigación Agropecuaria (Corpoica)
2022-08-01
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| Series: | Ciencia y Tecnología Agropecuaria |
| Subjects: | |
| Online Access: | https://revistacta.agrosavia.co/index.php/revista/article/view/2293 |