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Optimization of textural properties of reduced-fat and reduced-salt emulsion-type sausages treated with high pressure using a response surface methodology
Yang, Huijuan, Khan, Muhammad Ammar, Han, Minyi, Yu, Xiaobo, Bai, Xiangjun, Xu, Xinglian, Zhou, GuanghongLanguage:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2015.10.007
Date:
November, 2015
File:
PDF, 2.69 MB
english, 2015