Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology-Reference-Cited by-同舟云学术

Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology

Published:2004-03 Issue:3 Volume:66 Page:689-701
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Murphy S.C.,Gilroy D.,Kerry J.F.,Buckley D.J.,Kerry J.P.

Publisher

Elsevier BV

Subject

Food Science

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