Characteristics of high- and low-fat bologna sausages as affected by final internal cooking temperature and chilling storage

Journal of the Science of Food and Agriculture

Volumn 72, Issue 1, 1996, Pages 40-48

  Carballo, José ^a   Fernández, Paloma ^a   Barreto, Giovana ^a   Solas, Maria T ^b   Colmenero, Francisco Jiménez ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

binding properties; bologna sausage; chilling storage; colour; cooking temperature; fat level; texture

Indexed keywords

EID: 0029845172     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199609)72:1<40::AID-JSFA620>3.0.CO;2-T     Document Type: Article

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