Impact of chicken wooden breast on quality and oxidative stability of raw and cooked sausages subjected to frozen storage.
Thayse Cavalcante da RochaLeila Moreira de CarvalhoAlida Janine SoaresDaniella Godoy CoutinhoLary Souza OlegarioMércia de Sousa GalvãoMarta Suely MadrugaMarta Suely MadrugaPublished in: Journal of the science of food and agriculture (2020)
Using WBs for the manufacture of chicken sausages subjected to freezing is a viable option given their overall quality and resistance to oxidation. © 2020 Society of Chemical Industry.
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