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2. Use of carrageenans and xanthan gum in reduced fat breakfast sausages;Barbut;Lebensmittel-Wissenschaft & Technologie,1992
3. Effects of three cellulose gums on the texture profile and sensory properties of low fat frankfurters;Barbut;International Journal of Food Science and Technology,1996
4. Pre-emulsified corn oil, pork fat, or added moisture affect quality of reduced fat bologna quality;Bishop;Journal of Food Science,1993
5. Substituting olive oil for pork backfat affects quality of low-fat frankfurters;Bloukas;Journal of Food Science,1993