The storage stability and textural, physico-chemical and sensory quality of low-fat ground pork patties with Carrageenan as fat replacer
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.00743.x/fullpdf
Reference48 articles.
1. Physical and Sensory Characteristics of Low-Fat Fresh Pork Sausage Processed with Various Levels of Added Water
2. AOAC (1995 ). Official Methods of Analysis , 16th edn. Pp. 39.1 -39.9 . Washington, DC: Association of Official Analytical Chemists.
3. Effects of three cellulose gums on the texture profile and sensory properties of low fat frankfurters
4. Effects of Electrical Stimulation, Boning Temperature, Formulation and Rate of Freezing on Sensory, Cooking, Chemical and Physical Properties of Ground Beef Patties
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