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Sensory Evaluation of Sausages with Various Proportions of Cyprinus carpio Meat
organoleptic quality fish product
2015/3/4
The heat-treated sausages with a proportion (30%, 45%, 60%) of common carp (Cyprinus carpio L.) meat was evaluated.
The products were subjected to sensory evaluation (cold: max. +4°C, heated in wate...