The Effect of Pleurotus sajor-caju (PSC) Addition on the Nutritional Composition and Sensory Properties of Poultry-Based Patty
The nutrient composition and sensory properties of poultry-based patties (PBPs) incorporated with various levels of grey oyster mushroom (Pleurotus sajor-caju, PSC) were studied. The PBPs were formulated with either 0%, 25% or 50% of fresh ground PSC. Results show poultry patty formulated with 25% P...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
World Academy of Science, Engineering and Technology (WASET) ,
2011-04-29.
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| Subjects: | |
| Online Access: | Get fulltext |