The Effect of Adding Degreased Flaxseeds on the Quality of Pork Sausages
The aim of the study was to assess the effect of adding degreased flax seeds (DFS; 2%, 4%, 6%, and 8%) on the quality of homogenized pork sausages. It was found that the 2% DFS addition to the batter had no effect on most of the analyzed quality parameters of sausages (i.e., cooking and reheating lo...
| Published in: | Biology and Life Sciences Forum |
|---|---|
| Main Authors: | , , , , , |
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-9976/40/1/8 |