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...

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Bibliographic Details
Published in:	Biology and Life Sciences Forum
Main Authors:	Tomasz Florowski, Anna Florowska, Daria Wodzyńska, Marta Chmiel, Lech Adamczak, Dorota Pietrzak
Format:	Article
Language:	English
Published:	MDPI AG 2025-01-01
Subjects:	degreased flaxseeds pork sausages quality of product
Online Access:	https://www.mdpi.com/2673-9976/40/1/8

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