Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage
Objective Effect of addition of wheat bran (WB) and dried carrot pomace (DCP) on sensory, textural, colour, physico-chemical and nutritional characteristics of chicken sausage were evaluated. Methods WB and DCP were used as a source of dietary fibre at 3%, 6%, and 9% level individually. Different qu...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Asian-Australasian Association of Animal Production Societies
2018-05-01
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| Series: | Asian-Australasian Journal of Animal Sciences |
| Subjects: | |
| Online Access: | http://www.ajas.info/upload/pdf/ajas-31-5-729.pdf |