Physicochemical characteristics, textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacers
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01402.x/fullpdf
Reference41 articles.
1. QUALITY CHARACTERISTICS OF LOW-FAT FRANKFURTERS MANUFACTURED WITH POTATO STARCH, FINELY GROUND TOASTED BREAD AND RICE BRAN
2. EFFECT OF CARRAGEENAN ON PROCESSING AND QUALITY CHARACTERISTICS OF LOW-FAT FRANKFURTERS
3. Starch and Egg White lnfluence on Properties of Bologna Sausage as Related to Fat Content
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