Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat

Meat Science

Volumn 55, Issue 4, 2000, Pages 463-469

  Crehan, C M ^a   Hughes, E ^a   Troy, D J ^a   Buckley, D J ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Cook loss; Juiciness; Low fat; Sausages; Textural profile

Indexed keywords

EID: 0034374716     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00006-1     Document Type: Article

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