Effect of storage time on the quality of chicken sausages produced with fat replacement by collagen gel extracted from chicken feet
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DOI: 10.1016/j.psj.2020.10.029
Abstract: The objective of this study was to evaluate the use of collagen gel extracted from chicken feet on chicken sausages during 42 d of refrigerated storage. Three chicken sausages were processed: standard (SS); replacing 50%… read more here.
Keywords: collagen; storage; collagen gel; gel extracted ... See more keywords