Sensory analysis and texture profile of chorizo using blends of rabbit meat and textured soybean protein
Rabbit meat usage in processed products is low. However, rabbit meat raw sausage can be an alternative to increase this meat’s market share. The objective of this study was to determine the effect of blending textured soybean protein and rabbit meat on the texture profile analysis and sensory proper...
Guardado en:
| Autores principales: | , , , , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
2018
|
| Materias: | |
| Acceso en línea: | https://dialnet.unirioja.es/servlet/oaiart?codigo=7019802 |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Sea el primero en dejar un comentario!