Energy Content, Sensory Properties, and Microbiological Shelf Life of German Bologna-Type Sausages Produced with Citrate or Phosphate and with Inulin as Fat Replacer-Reference-Cited by-同舟云学术

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Energy Content, Sensory Properties, and Microbiological Shelf Life of German Bologna-Type Sausages Produced with Citrate or Phosphate and with Inulin as Fat Replacer

Published:2007-11 Issue:9 Volume:72 Page:S629-S638
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Nowak B.,von Mueffling T.,Grotheer J.,Klein G.,Watkinson B.-M.

Publisher

Wiley

Subject

Food Science

Reference66 articles.

1. Effects of three cellulose gums on the texture profile and sensory properties of low fat frankfurters

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4. Millet Grains as an Immobilizing Matrix for Probiotics in Dry Fermented Sausage;Food and Bioprocess Technology;2023-02-02

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