The effect of inulin as a fat substitute on the physicochemical and sensory properties of chicken sausages-Reference-Cited by-同舟云学术

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The effect of inulin as a fat substitute on the physicochemical and sensory properties of chicken sausages

Published:2018-01-22 Issue:2 Volume:6 Page:512-519
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Alaei Fereshteh¹,Hojjatoleslamy Mohammad¹^ORCID,Hashemi Dehkordi Seyyed Majid¹

Affiliation:

1. Department of Food Science and Technology; Islamic Azad University; Shahrekord Branch; Shahrekord Iran

Funder

Islamic Azad University of Shahrekord

Publisher

Wiley

Subject

Food Science

Reference24 articles.

1. Physical and sensory characteristics of low fat fresh pork sausage processed with various levels of added water;Ahmed;Journal of Food Science,1990

2. Characteristics of beef burger influenced by various types of lemon albedo;Alenson-Carbonel;Innovative Food Science & Emerging Technologies,2005

3. Anonymous 2000 The standard for the characteristics of sausages and lunch meat

4. AOAC 1983 Official Methods of Analysis No. 981/10

5. AOAC 1991 Official Methods of Analysis No. 950/46

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