Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage

Author:

Triki M.,Herrero A.M.,Jiménez-Colmenero F.,Ruiz-Capillas C.

Funder

Plan Nacional de Investigación Científica, Desarrollo e Innovación Tecnológica (I+D+I)

Ministerio de Ciencia y Tecnología

AECID-MAE

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. Physical and sensory characteristics of low-fat fresh pork sausage processed with various levels of added water;Ahmed;Journal of Food Science,1990

2. Nut consumption and decreased risk of sudden cardiac death in the Physician's Health Study;Albert;Archives of Internal Medicine,2002

3. Scientific basis for reducing salt (sodium) content in food product;Antonios,1997

4. Association of Official Analytical Chemistry;AOAC,2005

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