Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran
Author:
Affiliation:
1. Department of Nutrition, Exercise and Sports Faculty of Science University of Copenhagen Rolighedsvej 30 Frederiksberg C DK‐1958 Denmark
2. Danish Meat Research Institute Danish Technological Institute Maglegaardsvej 2 Roskilde DK‐4000 Denmark
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.126
Reference28 articles.
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2. CONSUMER ACCEPTANCE OF COMMERCIALLY AVAILABLE FRANKFURTERS
3. Optimizing Quality of Frankfurters Containing Oat Bran and Added Water
4. Effects of oat fibre and carrageenan on the texture of frankfurters formulated with low and high fat
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