Low-fat Frankfurters with Elevated Levels of Water and Oleic Acid-Reference-Cited by-同舟云学术

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Low-fat Frankfurters with Elevated Levels of Water and Oleic Acid

Published:1990-05 Issue:3 Volume:55 Page:871-872
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

PARK J.,RHEE K. S.,ZIPRIN Y. A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb05255.x/fullpdf

Reference11 articles.

Cited by 45 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

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3. Effect of Chicken Skin and Pork Backfat on Quality of Dakgalbi-Taste Chicken Sausage;Korean Journal of Poultry Science;2014-09-30

4. Reduction of saturated fat in traditional foods by substitution of ghee with olive and sunflower oils – A case study with halwa;Journal of the Association of Arab Universities for Basic and Applied Sciences;2014-04

5. Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology;Meat Science;2014-03

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