The effect of whey protein-enriched fractions on the physical and sensory properties of frankfurters-Reference-Cited by-同舟云学术

The effect of whey protein-enriched fractions on the physical and sensory properties of frankfurters

Published:2005-10 Issue:2 Volume:71 Page:238-243
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Hayes J.E.,Desmond E.M.,Troy D.J.,Buckley D.J.,Mehra R.

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

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4. Kinetics of hydration properties of meat emulsions containing various fillers during smokehouse cooking;Correia;Journal of Meat Science,1991

5. Comparative evaluation of whey protein concentrate, soy protein isolate and calcium reduced non-fat dry milk as binders in emulsion-type meat sausage;Ensor;Journal of Food Science,1987

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