Gelatin and l-arginine or l-lysine interact to decrease cooking loss and increase texture of pale, soft and exudative (PSE)-like chicken sausages
Year: 2025
Type: article
Source: British Poultry Science
Institution: Hefei University of Technology
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
Award: G6047216989
OpenAlex ID: W4409218322