Formulation of chicken sausages with broiler blood proteins and dye.
Oro CED, Rigo D, Gaio I, Valduga E, Paliga M, Silva MF, Vedovatto F, Zabot GL, Tres MV.
Oro CED, et al. Among authors: tres mv.
J Food Sci Technol. 2018 Nov;55(11):4694-4699. doi: 10.1007/s13197-018-3403-8. Epub 2018 Sep 5.
J Food Sci Technol. 2018.
PMID: 30333667
Free PMC article.