Properties of Low‐Fat Frankfurters Containing Monounsaturated and Omega‐3 Polyunsaturated Oils
- 1 May 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (3), 500-504
- https://doi.org/10.1111/j.1365-2621.1989.tb04637.x
Abstract
No abstract availableThis publication has 19 references indexed in Scilit:
- Fatty acid profiles and lipid oxidation in beef steer muscles from different anatomical locationsMeat Science, 1988
- Effects of Preblending, Reduced Fat and Salt Levels on Frankfurter CharacteristicsJournal of Food Science, 1987
- Sensory and Physical Attributes of Frankfurters with Reduced Fat and Elevated Monounsaturated FatsJournal of Food Science, 1986
- Effect of Sulfanilamide on the TBA Values of Cured MeatsJournal of Food Science, 1985
- Weight loss in frankfurters during thermal processingMeat 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
- PHYSICAL AND CHEMICAL INFLUENCES ON MEAT EMULSION STABILITY IN A MODEL EMULSITATORJournal of Food Science, 1977
- EFFECTS OF TYPES AND LEVELS OF FAT AND RATES AND TEMPERATURES OF COMMINUTION ON THE PROCESSING AND CHARACTERISTICS OF FRANKFURTERSJournal of Food Science, 1971
- EFFECTS OF TYPES OF FAT AND OF RATES AND TEMPERATURES OF COMMINUTION ON DISPERSION OF LIPIDS IN FRANKFURTERSJournal of Food Science, 1971
- Soy products for the meat industryJournal of Agricultural and Food Chemistry, 1970