
di Nat45 (5631 pt) · 30-Jul-2019
Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer. Choe J, Kim HY. Poult Sci. 2019 Jun 1;98(6):2662-2669. doi: 10.3382/ps/pez016. Partial replacement of meat and fat with...