Textural, water holding, and sensory properties of low-fat pork bologna with normal or waxy starch hull-less barley

Journal of Food Science

Volumn 65, Issue 1, 2000, Pages 101-107

  Shand, P J ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Hull less barley; Low fat; Meat batters; Purge; Sensory evaluation; Water holding

Indexed keywords

EID: 0034122797     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb15963.x     Document Type: Article

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