PRODUCTION OF LOW‐FAT FRANKFURTERS WITH VEGETABLE OILS FOLLOWING THE DIETARY GUIDELINES FOR FATTY ACIDS
- 1 April 1998
- journal article
- Published by Wiley in Journal of Muscle Foods
- Vol. 9 (2) , 111-126
- https://doi.org/10.1111/j.1745-4573.1998.tb00648.x
Abstract
No abstract availableThis publication has 23 references indexed in Scilit:
- Sodium lactate and protective culture effects on quality characteristics and shelf-life of low-fat frankfurters produced with olive oilMeat Science, 1997
- EFFECT OF CARRAGEENAN ON PROCESSING AND QUALITY CHARACTERISTICS OF LOW‐FAT FRANKFURTERSJournal of Muscle Foods, 1997
- QUALITY CHARACTERISTICS OF LOW-FAT FRANKFURTERS MANUFACTURED WITH POTATO STARCH, FINELY GROUND TOASTED BREAD AND RICE BRANJournal of Muscle Foods, 1996
- A rationale for plasma cholesterol modulation by dietary fatty acids: Modeling the human response in animalsThe Journal of Nutritional Biochemistry, 1995
- Trans-Fatty Acids and Their Effects on Lipoproteins in HumansAnnual Review of Nutrition, 1995
- Emulsion Stability and Sensory Quality of Beef Frankfurters Produced at Different Fat or Peanut Oil LevelsJournal of Food Science, 1989
- Properties of Low‐Fat Frankfurters Containing Monounsaturated and Omega‐3 Polyunsaturated OilsJournal of Food Science, 1989
- Cholesterol Content of Raw and Cooked Beef Longissimus Muscles with Different Degrees of MarblingJournal of Food Science, 1982
- HÆMOSTATIC FUNCTION AND POLYUNSATURATED FATTY ACIDSThe Lancet, 1979
- A new color reaction for the quantitation of serum cholesterolClinica Chimica Acta; International Journal of Clinical Chemistry, 1960