Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts-Reference-Cited by-同舟云学术

Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts

Published:2014-12 Issue: Volume:66 Page:29-35
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Horita C.N.^ORCID,Messias V.C.^ORCID,Morgano M.A.,Hayakawa F.M.^ORCID,Pollonio M.A.R.

Funder

FAPESP

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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