Textural and sensory properties of reduced-fat frankfurters containing antioxidant-washed beef heart surimi

Journal of Muscle Foods

Volumn 10, Issue 3, 1999, Pages 205-214

  Wang, B ^a   Xiong, Y L ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033442740     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.1999.tb00397.x     Document Type: Article

References (24)

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