EFFECT OF CARRAGEENAN ON PROCESSING AND QUALITY CHARACTERISTICS OF LOW-FAT FRANKFURTERS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.1997.tb00378.x/fullpdf
Reference20 articles.
1. The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters
2. Substituting Olive Oil for Pork Backfat Affects Quality of Low-Fat Frankfurters
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