Quality of low-fat chicken sausages with added chicken feet collagen.

Araújo, Íris B S; Lima, Darlinne A S; Pereira, Sérgio F; Madruga, Marta S

Araújo, Íris B S; Lima, Darlinne A S; Pereira, Sérgio F; Madruga, Marta S.

Afiliação

Araújo ÍBS; Department of Agroindustrial Management and Technology, Federal University of Paraíba, Campus III, Bananeiras, Paraíba state (PB) 58200-000, Brazil.
Lima DAS; Department of Food Engineering, Federal University of Paraíba, Campus I, João Pessoa, Paraíba state (PB) 58200-000, Brazil.
Pereira SF; Department of Food Engineering, Federal University of Paraíba, Campus I, João Pessoa, Paraíba state (PB) 58200-000, Brazil.
Madruga MS; Department of Food Engineering, Federal University of Paraíba, Campus I, João Pessoa, Paraíba state (PB) 58200-000, Brazil.

Poult Sci ; 98(2): 1064-1074, 2019 Feb 01.

Article em En | MEDLINE | ID: mdl-30289513

Assuntos

Colágeno/análise; Gelatina/análise; Produtos da Carne/análise; Animais; Galinhas

Palavras-chave

byproducts; cardiovascular diseases; low-fat meat products; water-holding capacity

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Colágeno / Gelatina / Produtos da Carne Limite: Animals Idioma: En Ano de publicação: 2019 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google