Effect of microencapsulated fish oil powder on selected quality characteristics of chicken sausages.
Jerzy StangierskiRyszard RezlerKrzysztof KaweckiBarbara PeplińskaPublished in: Journal of the science of food and agriculture (2020)
The better results in the sensory evaluation of the structural parameters of the sample with microcapsules were consistent with the results of instrumental assessments. The use of microencapsulated fish oil powder as an ingredient of chicken sausages therefore seems to be a promising concept. © 2019 Society of Chemical Industry.
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