Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat

Meat Science

Volumn 45, Issue 3, 1997, Pages 273-281

  Hughes, E ^a   Cofrades, S ^b   Troy, D J ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031092723     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(96)00109-X     Document Type: Article

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