Application of <i>Auricularia cornea</i> as a Pork Fat Replacement in Cooked Sausage
The effect of <i>Auricularia</i><i>cornea</i> (AC) as an alternative for pork fat on the physico-chemical properties and sensory characteristics of cooked sausage were evaluated. The results indicated that replacement of pork fat with AC led to a significant increase in the p...
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| Autores principales: | , , , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/ac2ece0c8d344860b8f6d9242104ec34 |
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