Effect of Addition Levels of Duck Meat on Quality Characteristics of Emulsion Type Sausages during Cold Storage
Author:
Publisher
The Korean Society of Poultry Science
Subject
General Medicine
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksps/JAKO201421154209267.pdf
Reference9 articles.
1. Possibility of Making Low-fat Sausages from Duck Meat with Addition of Rice Flour
2. Determination of Fat,Moisture, and Protein in Meat and Meat Products by Using the FOSS FoodScan Near-Infrared Spectrophotometer with FOSS Artificial Neural Network Calibration Model and Associated Database: Collaborative Study
3. Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages
4. Fat and salt contents affect the in-mouth temporal sodium release and saltiness perception of chicken sausages
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Variation in Significant Difference of Sausage Textural Parameters Measured by Texture Profile Analysis (TPA) under Changing Measurement Conditions;Food Science of Animal Resources;2021-07
2. Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage;Journal of Food Quality;2018
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