Low‐fat Frankfurters with Elevated Levels of Water and Oleic Acid

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1 May 1990

journal article
research article
Published by Wiley in Journal of Food Science

Vol. 55 (3) , 871-872
https://doi.org/10.1111/j.1365-2621.1990.tb05255.x

Abstract

No abstract available

This publication has 6 references indexed in Scilit:

Properties of Low‐Fat Frankfurters Containing Monounsaturated and Omega‐3 Polyunsaturated Oils
Journal of Food Science, 1989
Cholesterol and Coronary Heart Disease
JAMA, 1986
Comparison of Monounsaturated Fatty Acids and Carbohydrates for Lowering Plasma Cholesterol
New England Journal of Medicine, 1986
Comparison of effects of dietary saturated, monounsaturated, and polyunsaturated fatty acids on plasma lipids and lipoproteins in man.
Journal of Lipid Research, 1985
EFFECTS OF TYPES AND LEVELS OF FAT AND RATES AND TEMPERATURES OF COMMINUTION ON THE PROCESSING AND CHARACTERISTICS OF FRANKFURTERS
Journal of Food Science, 1971