Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fat-Reference-Cited by-同舟云学术

Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fat

Published:1998-01 Issue:1-2 Volume:48 Page:169-180
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Hughes E.,Mullen A.M.,Troy D.J.

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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

5. Incorporation of sardine surimi in bologna sausage containing different fat levels;Cavestany;Meat Science,1994

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