Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage
Author:
Funder
National Research Council of Science and Technology
National Center of Meat Quality and Safety Control of Nanjing Agricultural University
Publisher
Elsevier BV
Subject
Food Science
Reference46 articles.
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4. Effects of fat reduction and fat replacer addition on some quality characteristics of frankfurter-type sausages;Cengiz;International Journal of Food Science and Technology,2007
5. Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties;Choi;Meat Science,2012
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