Effects of fat reduction and fat replacer addition on some quality characteristics of frankfurter-type sausages
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01357.x/fullpdf
Reference44 articles.
1. Physical and Sensory Characteristics of Low-Fat Fresh Pork Sausage Processed with Various Levels of Added Water
2. Effects of three cellulose gums on the texture profile and sensory properties of low fat frankfurters
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