Development and evaluation of quail breakfast sausage

LWT

Volumn 69, Issue , 2016, Pages 447-453

  Purohit, Anuj S ^a   Reed, Carla ^a   Mohan, Anand ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Breakfast sausage; Cook yield; Pea protein; Quail meat; Texture

Indexed keywords

COOKING; PHYSICOCHEMICAL PROPERTIES; PRODUCT DEVELOPMENT; TEXTURES;

AEROBIC PLATE COUNTS; BREAKFAST SAUSAGE; COMMERCIAL APPLICATIONS; JAPANESE QUAIL; LIPID OXIDATION; NEW PRODUCT DEVELOPMENT; PEA PROTEINS; WATER HOLDING CAPACITY;

MEATS;

EID: 84959876660     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.01.058     Document Type: Article

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