Influence of stored buckwheat on colour parameters of emulsion-type chicken sausages
The standard emulsion-type chicken sausage formulation was modified by incorporating buckwheat flour stored 0, 3, 6 and 9 months to obtain an enriched product and monitor the effect of instrumental colour change. The control (CON) and four combined frankfurter-buckwheat products with time-determined...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute for Animal Husbandry, Belgrade
2025-01-01
|
| Series: | Biotechnology in Animal Husbandry |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1450-9156/2025/1450-91562501067P.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|