Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed

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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书目详细资料
Main Authors: Elisha Munsu, Hana Mohd Zaini, Patricia Matanjun, Noorakmar Ab Wahab, Nurul Shaeera Sulaiman, Wolyna Pindi
格式: 文件
语言:English
English
出版: MDPI 2021
主题:
TX341-641 Nutrition. Foods and food supply
在线阅读: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.pdf
https://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

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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.pdf
https://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

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