Starch and Egg White lnfluence on Properties of Bologna Sausage as Related to Fat Content
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb06204.x/fullpdf
Reference29 articles.
1. Pre-Emulsified Corn Oil, Pork Fat, or Added Moisture Affect Quality of Reduced Fat Bologna Quality
2. J. Carballo, N. Mota, G. Barreto, and F. Jimenez Colmenero, 1995 . Binding properties and colour of bologna sausage made with varying fat levels, protein levels and cooking temperature. Meat Sci. Accepted for publicatein.
3. Incorporation of sardine surimi in Bologna sausage containing different fat levels
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