Textural, microstructural and sensory properties of reduced...

Food Research International 2014 / 12 Vol. 66

Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts

Horita, C.N., Messias, V.C., Morgano, M.A., Hayakawa, F.M., Pollonio, M.A.R.
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Volume:
66
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2014.09.002
Date:
December, 2014
File:
PDF, 892 KB
english, 2014
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