EFFECTIVENESS OF SELECTED ADJUNCTS ON PROCESSING AND SENSORY CHARACTERISTICS OF EXTRA LEAN FRANKFURTERS

Autor:	R.W. Rogers, D. Ellis, S.A. Dyer, J.D. Halloran
Rok vydání:	1997
Předmět:	chemistry.chemical_compound food.ingredient food Pectin chemistry Randomized block design Sodium lactate Free water Food science FOOD STARCH Food Science
Zdroj:	Journal of Muscle Foods. 8:329-346
ISSN:	1745-4573 1046-0756
DOI:	10.1111/j.1745-4573.1997.tb00636.x
Popis:	The effects of maximum levels of selected additives in extra lean frankfurters (
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::fe26df35ac428d06e707eb9553c3f82e https://doi.org/10.1111/j.1745-4573.1997.tb00636.x Zobrazit plný text záznamu Plný text