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Storage stability of low-fat chicken sausages

Published:2006-02 Issue:4 Volume:72 Page:311-319
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Andrés S.C.,Garcı́a M.E.,Zaritzky N.E.,Califano A.N.

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Official methods of analysis;AOAC,1980

2. Official methods of analysis;AOAC,1984

3. Carbohydrates;BeMiller,1996

4. BeMiller, F. S., & Daniels, J. R., (2002). Guar–xanthan interactions. Available from: Accessed November 4, 2003.

5. Potassium lactate effects on low-fat fresh pork sausage chubs during simulated retail distribution;Bradford;Journal of Food Science,1993

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