• Effect of pork rind and soy protein on polony sensory attributes 

      Mapanda, Crispen; Hoffman, Louwrens C.; Mellett, Francois D.; Muller, Nina (OMICS International, 2015-01)
      This study determined whether commercially acceptable polony could be manufactured with varying quantities of chicken mechanically recovered meat (MRM), soy flour (S) and pork rind (R). The experimental design used was a ...