Extrusion for producing low-fat pork and its use in sausage as affected by soy protein isolate

Journal of Food Science

Volumn 64, Issue 2, 1999, Pages 267-271

  Ahn, H ^a   Hsieh, Fu Hung ^a   Clarke, A D ^a   Huff, H E ^a  

^a UNIVERSITY OF MISSOURI   (United States)

Author keywords

Extrusion; Pork sausage; Soy protein isolate

Indexed keywords

EID: 0032955518     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15880.x     Document Type: Article

References (19)

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