Effects of chicken-liver-hydrolysate paste addition on structure-function relationships in emulsion-type sausages.

Chen YJ, Chen JW, Chen YC

DOI: 10.1016/j.psj.2026.107222
Published: 2026 Sep
Container: Poultry science
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.psj.2026.107222,
  title = {Effects of chicken-liver-hydrolysate paste addition on structure-function relationships in emulsion-type sausages.},
  author = {Chen YJ and Chen JW and Chen YC},
  year = {2026},
  journal = {Poultry science},
  doi = {10.1016/j.psj.2026.107222},
  url = {https://doi.org/10.1016/j.psj.2026.107222}
}

RIS

TY  - JOUR
TI  - Effects of chicken-liver-hydrolysate paste addition on structure-function relationships in emulsion-type sausages.
AU  - Chen YJ
AU  - Chen JW
AU  - Chen YC
PY  - 2026
JO  - Poultry science
DO  - 10.1016/j.psj.2026.107222
UR  - https://doi.org/10.1016/j.psj.2026.107222
ER  -

APA

YJ, C., JW, C., & YC, C. (2026). Effects of chicken-liver-hydrolysate paste addition on structure-function relationships in emulsion-type sausages.. Poultry science. https://doi.org/10.1016/j.psj.2026.107222

Source records

pubmed · retrieved 2026-09-26T12:04:17.693Z