Effects of Organogel Hardness and Formulation on Acceptance of Frankfurters
Author:
Affiliation:
1. Food Science Dept., Univ. of Guelph; Guelph Ontario N1G 2W1 Canada
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13409/fullpdf
Reference16 articles.
1. Principles of meat processing;Barbut,2015
2. Barbut S Wood J Marangoni A 2016 Use of organogels to replace animal fat in comminuted meat products
3. Texture profile analysis;Bourne;Food Technol,1978
4. Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters;Choi;Meat Sci,2010
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