Effects of Preblending, Reduced Fat and Salt Levels on Frankfurter Characteristics
- 1 September 1987
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 52 (5), 1149-1151
- https://doi.org/10.1111/j.1365-2621.1987.tb14030.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Effects of Selected Inorganic Phosphates, Phosphate Levels and Reduced Sodium Chloride Levels on Protein Solubility, Stability and pH of Meat EmulsionsJournal of Food Science, 1985
- Effects of Salt Levels in Prerigor Blends and Cooked Sausages on Water Binding, Released Fat and pHJournal of Food Science, 1983
- EFFECT OF REDUCTION AND PARTIAL REPLACEMENT OF SODIUM ON BOLOGNA CHARACTERISTICS AND ACCEPTABILITYJournal of Food Science, 1980
- EFFECTS OF FAT LEVEL AND SOURCE ON THE CHEMICAL, SENSORY AND COOKING PROPERTIES OF GROUND BEEF PATTIESJournal of Food Science, 1980