Whey Powder, ι-Carrageenan, and Fat Interactions and Their Influence on Instrumental Texture and Sensory Properties of Turkey Meat Sausage Using a Mixture Design Approach-Reference-Cited by-同舟云学术

Whey Powder, ι-Carrageenan, and Fat Interactions and Their Influence on Instrumental Texture and Sensory Properties of Turkey Meat Sausage Using a Mixture Design Approach

Published:2012-11 Issue:6 Volume:15 Page:1233-1246
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Zouari Nacim,Ayadi M.A.,Hadj-Taieb Sahir,Frikha Fakher,Attia Hamadi

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942912.2010.517885

Reference30 articles.

1. Metmyoglobin and inorganic metals as pro-oxidants in raw and cooked muscle systems

2. Frankfurters with Lean Finely Textured Tissue as Affected by Ingredients

3. Morphology and Texture of Bologna Sausage as Related to Content of Fat, Starch and Egg White

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