Author:
Piñero M.P.,Parra K.,Huerta-Leidenz N.,Arenas de Moreno L.,Ferrer M.,Araujo S.,Barboza Y.
Reference54 articles.
1. Fat replacers;Ako;Food Technology,1998
2. Functional and sensory effects of fibre-rich ingredients on breakfast fresh sausages manufacture;Aleson;Food Science and Technology International,2005
3. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat;AMSA,1995
4. A comparison of fat-holding between beefburgers and emulsion sausages;Andersson;Journal of the Science of Food and Agriculture,2000
5. Official methods of analysis;AOAC,2000
Cited by
168 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献