Effects of fat reduction on frankfurters' physical and sensory characteristics
- 31 December 1994
- journal article
- Published by Elsevier in Food Research International
- Vol. 27 (5) , 425-431
- https://doi.org/10.1016/0963-9969(94)90236-4
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- OPTIMUM CONDITIONS FOR DETERMINING WATER HOLDING CAPACITY OF BEEF BY THE PRESS METHODJournal of Muscle Foods, 1993
- Effect of chloride salts on protein extraction and interfacial protein film formation in meat battersJournal of the Science of Food and Agriculture, 1992
- EFFECTS OF SUBSTITUTING ADDED WATER FOR FAT ON THE TEXTURAL, SENSORY, AND PROCESSING CHARACTERISTICS OF BOLOGNA1Journal of Muscle Foods, 1990
- Effect of Gums on Low‐Fat Meat BattersJournal of Food Science, 1986
- Addition of Phosphates, Proteins, and Gums to Reduced‐Salt Frankfurter BattersJournal of Food Science, 1984
- Evaluation of the Water Binding Properties of Food Hydrocolloids by Physical/Chemical Methods and in a Low Fat Meat EmulsionJournal of Food Science, 1983
- EFFECTS OF LEAN MEAT SOURCE AND LEVELS OF FAT AND SOY PROTEIN ON THE PROPERTIES OF WIENER‐TYPE PRODUCTSJournal of Food Science, 1977