Author:
Mbougueng Pierre Désiré,Chofor Vitalis Nchang,Ndjouenkeu Robert
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Reference32 articles.
1. A. Pietrasik, Z. Duda, Effect of fat content and soy protein carrageenan mix on the quality characteristics of comminuted, scalded sausage. Meat Sci., 56 181–188 (2000)
2. H. Sharma, R. Giriprasad, G. Meena, «Animal fat-processing and it quality control».J. Food Process Technol., 4 252 (2013).
3. OMS, «Régime alimentaire, Nutrition et prévention des maladies chroniques» Série de rapports techniques 797, 115 (1990).
4. J. Claus, M. Hunt, Low-fat high added-water bologna formulated with texture-modifying ingredients. J. Food Sci. 56 643–647, 652 (1991).
5. T. Dzudie, J. Scher, J. Hardy, Sanchez, Physico-chemical and Rheological properties of low-fat, high added water beef sausage extended with common flour. J. Muscle Foods 111, 129–142 (2000)
Cited by
6 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献