Physicochemical properties of sausage manufactured with carp (<i>Carassius carassius</i>) muscle and pork.

J Anim Sci Technol · 2020 · PMC7721572 · PMID 33987570

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an increasing trendno p-value reported

With increased emulsion viscosity in the pork and carp meat, the WHC had an increasing trend ( R 2 = 0.7658) and a high correlation, followed by an increase towards a proportional relationship.

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