The effect of fructooligosaccharides on the sensory characteristics of cooked sausages

Author:

Cáceres E.,Garcı́a M.L.,Toro J.,Selgas M.D.

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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2. Anon. 2001. Dietary fibre. Food Science and Technology 15(3), 34–37

3. AOAC. (1997). Official methods of analysis (16th ed.). Washington, DC: Association of Official Analytical Chemists

4. Effect of fat level and cooking method on sensory and textural properties of ground beef patties;Berry;Journal of Food Science,1984

5. Substituting olive oil for pork backfat affects quality of low-fat frankfurters;Bloukas;Journal of Food Science,1993

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