Adding value to the meat of spent laying hens manufacturing sausages with a healthy appeal

Autor: R. B. Araujo, AL dos Santos, Douglas Emygdio de Faria, Marco Antonio Trindade, Cec Rodrigues, Kmr de Souza

Publikováno v: Revista Brasileira de Ciência Avícola, Volume: 13, Issue: 1, Pages: 57-63, Published: MAR 2011
Brazilian Journal of Poultry Science, Vol 13, Iss 1, Pp 57-63 (2011)
Brazilian Journal of Poultry Science v.13 n.1 2011
Brazilian Journal of Poultry Science
Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)
instacron:FACTA

The aim of this study was to evaluate the viability of the use of spent laying hens’ meat in the manufacturing of mortadella-type sausages with healthy appeal by using vegetable oil instead of animal fat. 120 Hy-line ® layer hens were distributed

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6ff9671cdcb135208063181d457a96f
https://doi.org/10.1590/s1516-635x2011000100009

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