Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oil

Meat Science

Volumn 56, Issue 1, 2000, Pages 81-88

  Pappa, I C ^a   Bloukas, J G ^a   Arvanitoyannis, I S ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Flavour; Frankfurters; Low salt; Olive oil; Sensory quality; Skin strength; Texture

Indexed keywords

EID: 0034410109     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00024-3     Document Type: Article

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