Effect of Different Ratios of Chicken Meat to Fresh Osyter Mushroom (Pleurotus sajor-caju) on the Physicochemical Properties and Sensory Acceptability of Sausages
This study was aimed to determine the effect of different ratios of chicken meat to fresh oyster mushroom (Pleurotus sajor-caju) on the physicochemical properties and sensory acceptability of chicken sausages. Five formulations of sausages were prepared by different combinations of chicken meat with...
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| Autores principales: | , |
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| Formato: | article |
| Lenguaje: | EN |
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Food, Agriculture, and Natural Resources (FANRes) - Networks
2020
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/3ef4b4b10bd54fada768d6a966577480 |
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