Quality attributes of breakfast sausages made from chicken, turkey, pork and beef /

Selected compositional, sensory and cooking characteristics of breakfast sausages prepared from chicken, beef, pork and turkey were evaluated. All sausage products were targeted to contain 15% fat. Phase I of the study was designed to evaluate the effect of fat source on the sensory and functional c...

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Bibliographic Details

Main Author:	Gomez Gonzalez, Fernando
Other Authors:	Burns, E. E. (degree committee member.), Denton, J. H. (degree committee member.), Keeton, J. T. (degree committee member.)
Format:	Thesis Book
Language:	English
Published:	1989.
Subjects:	Sausages > Composition. Animal products > Analysis. Major food science and technology. Academic theses
Online Access:	ProQuest, Abstract Link to OAKTrust copy