Substituting Olive Oil for Pork Backfat Affects Quality of Low‐Fat Frankfurters
- 1 July 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (4) , 705-709
- https://doi.org/10.1111/j.1365-2621.1993.tb09339.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- EFFECTS OF SUBSTITUTING ADDED WATER FOR FAT ON THE TEXTURAL, SENSORY, AND PROCESSING CHARACTERISTICS OF BOLOGNA1Journal of Muscle Foods, 1990
- Effects of Temperature, Light and Storage Time on the Physicochemical and Sensory Characteristics of Vacuum- or Nitrogen-Packed FrankfurtersJournal of Food Protection, 1983