Effect of incorporation of soy protein isolate and inulin on quality characteristics and shelf-life of low-fat duck meat sausages.

Autor: Moirangthem S; Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati-781022, India., Laskar SK; Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati-781022, India., Das A; Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati-781022, India., Upadhyay S; Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati-781022, India., Hazarika RA; Department of Veterinary Public Health, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati -781 022, India., Mahanta JD; Department of Poultry Science, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati-781022, India., Sangtam HM; Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati-781022, India.

Publikováno v: Animal bioscience [Anim Biosci] 2022 Aug; Vol. 35 (8), pp. 1250-1257. Date of Electronic Publication: 2022 Mar 02.