Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage.

Autor:	Abbasi, Esmaeel1, Amini Sarteshnizi, Roghayeh1, Ahmadi Gavlighi, Hassan1 ahmadi_ha@modares.ac.ir, Nikoo, Mehdi1, Azizi, Mohammad Hossein1, Sadeghinejad, Nushin1
Zdroj:	Meat Science. Jan2019, Vol. 147, p135-143. 9p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect