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The effect of hyaluronic acid addition on the properties of smoked homogenised sausages |
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| Authors: | Marzena Zając Piotr Kulawik Joanna Tkaczewska Władysław Migdał Magda Filipczak‐Fiutak Grzegorz Fiutak |
| Affiliation: | 1. Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Cracow, Poland;2. Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture, Cracow, Poland |
| Abstract: | |
| Keywords: | homogenised sausage hyaluronic acid rheology weight losses functional sausage |