Effect of postproduction heating on the texture properties of a standard sausage that contains a chicken paste meat extender
<p>The objective of this study was to evaluate the texture<br />properties of a standard sausage that contained a chicken meat<br />extender at a replacement percentage of 35% of the PMD when<br />subjected to postproduction heating. An experimental design<br />that loo...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Colombia, Sede Medellín
2015-06-01
|
| Series: | Revista Facultad Nacional de Agronomía Medellín |
| Subjects: | |
| Online Access: | http://www.revistas.unal.edu.co/index.php/refame/article/view/50988 |