Utilization of cereal and fruit fibres in low fat dry fermented sausages-Reference-Cited by-同舟云学术

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Utilization of cereal and fruit fibres in low fat dry fermented sausages

Published:2002-03 Issue:3 Volume:60 Page:227-236
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Garcı́a M.L,Dominguez R,Galvez M.D,Casas C,Selgas M.D

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Fat replacers;Akoh;Food Technology,1998

2. Oat bran based ingredient blend replaces fat in ground beef and pork sausage;Food Technology,1991

3. Official methods of analysis,1990

4. Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages;Bloukas;Meat Science,1997

5. Texture profile analysis;Bourne;Food Technology,1978

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