The relationship between the composition and texture of conventional and low-fat frankfurters
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2001.00525.x/fullpdf
Reference29 articles.
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3. Modified pregelatinized potato starch in low-fat ground beef patties;Berry;Journal of Muscle Foods,1993
4. Training a sensory texture profile panel and development of standard rating scales in Colombia;Bourne;Journal of Texture Studies,1975
5. Applications of texture profile analysis to instrumental food texture evaluation;Breene;Journal of Texture Studies,1975
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