The effect of fructooligosaccharides on the sensory characteristics of cooked sausages

Meat Science

Volumn 68, Issue 1, 2004, Pages 87-96

  Caceres E ^a   Garcia M L ^a   Toro, J ^a   Selgas, M D ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Cooked meat sausages; Fructooligosaccharides; Low calorie; Sensory analysis

Indexed keywords

COOKED MEAT SAUSAGE; FRUCTOOLIGOSACCHARIDES; LOW CALORIE; SENSORY ANALYSIS;

ACIDITY; BLOOD; CHOLESTEROL; DISEASES; ENZYMES; NUTRITION; OILS AND FATS; PHYSICAL CHEMISTRY; PRINCIPAL COMPONENT ANALYSIS;

MEATS;

EID: 19244373818     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.02.008     Document Type: Article

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