Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed
The effect of the addition of three types of tropical edible seaweeds, Kappaphycus alvarezii (KA), Sargassum polycystum (SP), and Caulerpa lentilifira (CL), on sausages were studied. Nine sausage formulations with three levels of inclusion (2%, 4%, and 6%) of each seaweed were prepared, analysed, an...
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https://eprints.ums.edu.my/id/eprint/32208/1/Physicochemical%2C%20Sensory%20Properties%20and%20Lipid%20Oxidation%20of%20Chicken%20Sausages%20Supplemented%20with%20Three%20Types%20of%20Seaweed.pdfhttps://eprints.ums.edu.my/id/eprint/32208/2/Physicochemical%2C%20Sensory%20Properties%20and%20Lipid%20Oxidation%20of%20Chicken%20Sausages%20Supplemented%20with%20Three%20Types%20of%20Seaweed1.pdf