Quality and microbial assessment of chicken sausages treated with moringa leaf and orange peel green extracts by Suman Bishnoi, Sanjay Yadav, Gauri Jairath, Isam A. Mohamed Ahmed, Monika Rani, Yazavinder Singh

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The investigation on the possibilities of consantrated and texturized soy protein usage in the production of chicken sausage by Semra Kayaardı, Ümit Gürbüz, Mustafa Nizamlıoğlu, Yusuf Doğruer

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Emulsion-Type Chicken Sausage Quality with Fat Substitution by Rice Starches during Freeze-Thaw Cycles by A. Kosim, P. Rumpagaporn, K. Vangnai

Subjects: “…chicken sausage…”
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