Mortadella sausage formulations with partial and total replacement of beef and pork backfat with mechanically separated meat from spent laver hens

Journal of Food Science

Volumn 70, Issue 3, 2005, Pages

  Trindade, Marco A ^a   Contreras, Carmen C ^b   De Felício, Pedro E ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Mechanically separated poultry; Microbial analysis; Sausage; Sensory acceptance; Storage stability

Indexed keywords

PORPHYRA UMBILICALIS;

EID: 17644398245     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb07163.x     Document Type: Article

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