The development of sausage including meat from spent laying hen surimi

Poultry Science

Volumn 86, Issue 12, 2007, Pages 2676-2684

  Jin, S K ^a   Kim, I S ^a   Jung, H J ^a   Kim, D H ^a   Choi, Y J ^a   Hur, S J ^b  

^a Gyeongsang National University   (South Korea)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Physico chemical characteristic; Sausage; Sensory evaluation; Spent laying hen; Surimi

Indexed keywords

EID: 36849077151     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2006-00451     Document Type: Article

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