The technological and nutritional advantages of emulsified sausages with partial back-fat replacement by succinylated chicken liver protein and pre-emulsified sunflower oil

Publication date: September 2021Source: LWT, Volume 149Author(s): Yinyin Lu, Jinxuan Cao, Changyu Zhou, Jun He, Yangying Sun, Qiang Xia, Daodong Pan
Source: LWT Food Science and Technology - Category: Food Science Source Type: research