Physico-Chemical Characteristics of Pork Sausage during Refrigerated Storage
A study to compare the effectiveness of Tapioca Starch (TS) and Potato Flour (PF) for preparation of pork sausage with 50 per cent lean and 30 per cent low value meat (Head, Heart and Tongue in the ratio of 70:15:15) was carried out. Sausages were prepared with 5 per cent level of PF and 7 per cent...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Veterinary World
2009-06-01
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| Series: | Veterinary World |
| Subjects: | |
| Online Access: | http://www.scopemed.org/mnstemps/2/2-1273839121.pdf |