Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flour
收藏数据链接：
官方服务：
资源简介：
Abstract The objective of this study was to evaluate the effect of the addition of Moringa oleifera Lam. seed flour for partial fat replacement in chicken mortadella on physicochemical characteristics, chemical composition, and lipid oxidation. Four mortadellas were prepared: C (control), T1, T3, and T5 (addition of 1%, 3%, and 5% of moringa seed flour, respectively). T5 mortadella had the lowest lipid content (p
创建时间：
2019-12-01
