The Physicochemical, Textural and Sensory Properties of Traditional Sausages Made with Greek Buffalo Meat and Fat Using a Particular Mixture Design
Applying a statistical mixture design, 10 different blending combinations of traditional Greek sausages were prepared based on different percentages of the three ingredients (buffalo meat: 40–70%; pork fat: 0–30%; buffalo fat: 0–30%). Samples were then analyzed for chemical composition, instrumental...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/11/5834 |
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