Effect of mechanically deboning of chicken on the rheological and sensory properties of chicken sausages

Author:

Famenin Bahareh Khalili1,Hosseini Hedayat1ORCID,Zayeri Farid2,Ghanati Kiandokht3,Lorenzo Jose M.4ORCID,Barba Francisco J.5ORCID,Mousavi Khaneghah Amin6ORCID

Affiliation:

1. Faculty of Nutrition and Food Technology, Department of Food Science and Technology Shahid Beheshti University of Medical Sciences Tehran Iran

2. Faculty of Paramedical, Department of Biostatic Shahid Beheshti University of Medical Sciences Tehran Iran

3. DVM & MPH Head, Research Department of the International Branch of Shahid Beheshti University of Medical Sciences & Health Services Tehran Iran

4. Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia Ourense Spain

5. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy Universitat de València Avda. Vicent Andres Estelles, s/n Burjassot (València)46100España

6. Faculty of Food Engineering, Department of Food Science University of Campinas (UNICAMP) Campinas, São Paulo Brazil

Funder

CYTED Ciencia y Tecnología para el Desarrollo

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

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