Evaluating the effect of using mechanically deboned chicken meat as a partial or total replacer for emulsion-type chicken sausages

Parinaz Bahrami1 Faculty of Agriculture, Department of Food Engineering, Atatürk University, Erzurum, TürkiyeView further author information

Gül Kotan Yilmaz1 Faculty of Agriculture, Department of Food Engineering, Atatürk University, Erzurum, TürkiyeView further author information

Ahmet Akköse1 Faculty of Agriculture, Department of Food Engineering, Atatürk University, Erzurum, TürkiyeView further author information

Mükerrem Kaya1 Faculty of Agriculture, Department of Food Engineering, Atatürk University, Erzurum, Türkiye;2 MK Consulting, Ata Teknokent, Erzurum, TürkiyeView further author information

Güzin Kaban1 Faculty of Agriculture, Department of Food Engineering, Atatürk University, Erzurum, TürkiyeCorrespondence[email protected]

https://orcid.org/0000-0001-6720-7231 View further author information

Evaluating the effect of using mechanically deboned chicken meat as a partial or total replacer for emulsion-type chicken sausages

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Evaluating the effect of using mechanically deboned chicken meat as a partial or total replacer for emulsion-type chicken sausages

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