Characteristics of the Beef Cheek Meat-Based Sausage Added with Snakehead (Channa striata) Gelatin
This study is aimed at determining the functional effect of snakehead fish gelatin as a binder on the characteristics and shelf life of beef cheek-based emulsion sausage compared with bovine commercial gelatin. The level of snakehead fish gelatin used was 0%, 1%, 2%, and 3%, while that of bovine com...
| 主要な著者: | , , , , , , , , , , , , |
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| フォーマット: | 論文 |
| 言語: | English English |
| 出版事項: |
Hindawi
2023
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| 主題: | |
| オンライン･アクセス: | https://eprints.ums.edu.my/id/eprint/36238/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/36238/2/FULL%20TEXT.pdf |