Utilization of applesauce in a low-fat bologna-type product Empleo del pure de manzana en la elaboración de productos del tipo mortadela

Food Science and Technology International

Volumn 6, Issue 5, 2000, Pages 379-386

  Sanchez Escalante A ^a   Torrescano, G ^a   Camou, J P ^a   Ballesteros, M N ^b   Gonzalez Mendez N F ^a  

^a Tecnología de Alimentos de Origen Animal   (Mexico)

^b CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

applesauce; bologna sausage; color; consumer acceptance; low fat; texture

Indexed keywords

EID: 0347938640     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201320000600504     Document Type: Article

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