Research Note: Textural Qualities of Turkey Frankfurters Incorporating Fish- and Turkey-based Surimi

Autor:	L. E. Orme, F. M. Steele, Oscar A. Pike, C. S. Huber
Rok vydání:	1991
Předmět:	Fish Animal Science and Zoology General Medicine Food science Biology
Zdroj:	Poultry Science. 70:1434-1437
ISSN:	0032-5791
Popis:	Experimental turkey-based surimi and fish-based surimi were separately incorporated into a formulation for turkey frankfurters at levels of 0, 2.5, 5, and 10%. Frankfurters containing 10% turkey-based surimi or 10% fish-based surimi were significantly lower (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3b67dabb2cc3da1f2b401d00d1c150a9 https://doi.org/10.3382/ps.0701434 Zobrazit plný text záznamu