Changes in sensory properties and consumer acceptance of...

Meat Science 2013 / 11 Vol. 95; Iss. 3

Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers

Tomaschunas, Maja, Zörb, Rebecca, Fischer, Jürgen, Köhn, Ehrhard, Hinrichs, Jörg, Busch-Stockfisch, Mechthild
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Volume:
95
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2013.06.002
Date:
November, 2013
File:
PDF, 543 KB
english, 2013
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