Rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams: Sensory analysis and consumer preferences-Reference-Cited by-同舟云学术

Rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams: Sensory analysis and consumer preferences

Published:2016-03 Issue: Volume:66 Page:284-292
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Resconi Virginia C.,Keenan Derek F.,Barahona Marta,Guerrero Luis,Kerry Joseph P.,Hamill Ruth M.

Funder

Food Institutional Research Measure

Publisher

Elsevier BV

Subject

Food Science

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