Stability and Microstructure of Emulsion System in Sterilized Kai-yor (Thai Chicken Sausage)
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DOI: 10.12982/cmujns.2020..0050
Abstract: Stability and microstructure of meat emulsion in Kai-yor (Thai chicken sausage) formulated with 4 different lipids and subjected to 2 levels of heat treatment were evaluated. Types of lipids included chicken fat (control), frozen rice… read more here.
Keywords: emulsified rbo; pre emulsified; meat; emulsion ... See more keywords