Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat

Published 2016 View Full Article

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Title
Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat
Authors
Keywords
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Journal
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES
Volume 29, Issue 6, Pages 865-871
Publisher
Asian Australasian Association of Animal Production Societies
Online
2016-03-10
DOI
10.5713/ajas.15.1050

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