Innovations in the development of healthier chicken sausages formulated with different lipid sources

Poultry Science

Volumn 88, Issue 8, 2009, Pages 1755-1764

  Andres S C ^a   Zaritzky, N E ^a,b   Califano, A N ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Low fat sausage; Squid oil; Storage stability; Texture

Indexed keywords

FATTY ACID; LIPID;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; COOKING; FOOD HANDLING; LIPID PEROXIDATION; MEAT; METHODOLOGY; SCANNING ELECTRON MICROSCOPY; STANDARD; TIME;

ANIMALS; CHICKENS; COOKERY; FATTY ACIDS; FOOD TECHNOLOGY; LIPID PEROXIDATION; LIPIDS; MEAT PRODUCTS; MICROSCOPY, ELECTRON, SCANNING; TIME FACTORS;

CEPHALOPODA;

EID: 68849102578     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2008-00495     Document Type: Article

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