Evaluation of quality parameters of sausages made with rabbit meat, lamb and pork, added with wheat fiber
The difference among animal species with which chorizo is made, resulting in changes in the techno-functional properties that affect the process and acceptance of product. Sausages made with meat from rabbit, pork and lamb sources were added with wheat fiber and dried at water activity of 0.94. The...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Autonoma Metropolitana
2014-06-01
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| Series: | Nacameh |
| Subjects: | |
| Online Access: | http://cbs.izt.uam.mx/nacameh/v8n1/Nacameh_v8n1_050_CobosVelasco_etal.pdf |