Impact of adding sorghum dried distillers’ grains on the quality properties of emulsified chicken sausages
Author:
Affiliation:
1. Department of Food Science and Nutrition, Meiho University, Pingtung, Taiwan
2. Master Degree Program in Safety and Health Science, Chang Jung Christian University, Tainan, Taiwan
Funder
Chang Jung Christian University
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2271676
Reference31 articles.
1. Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed
2. Development of Chicken Sausage using Combination of Wheat Bran with Dried Apple Pomace or Dried Carrot Pomace
3. Properties of Frankfurter-type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materials
4. Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts
5. Effect of Pork to Beef Meat Ratio on the Physicochemical Properties of Frankfurters;Tomasevic I.;Meat. Technol,2017
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