Comparison of the mechanical properties of meat and fish salamis
The aim of this study was to determine the textural and sensory properties of prepared fish salami from saithe (Polachius virens) fillets. In the research the mechanical property of produced fish salami was compared to purchased beef salami. The comparison was realized in their textural, physical, a...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Ege University
2017-12-01
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| Series: | Su Ürünleri Dergisi |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/pub/egejfas/issue/29803/320223 |