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. 2021 Mar 31;63(2):405–416. doi: 10.5187/jast.2021.e30

Fig. 2. Cross-sectional microphotographs of chicken-breast emulsion-type sausage formulated with various levels of whole milk powder.

Fig. 2.

The magnification of all the microphotographs is ×40. Con, control; M, sausage added 5% of whole milk powder; M10, sausage added 10% of whole milk powder; M15, sausage added 15% of whole milk powder.