Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages

✍ Scribed by Anirene Galvão Tavares Pereira; Eduardo Mendes Ramos; Jacyara Thaís Teixeira; Giselle Pereira Cardoso; Alcinéia de Lemos Souza Ramos; Paulo Rogério Fontes

• Book ID: 116738368
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 969 KB
• Volume: 89
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2011.05.022