Effects of three cellulose gums on the texture profile and sensory properties of low fat frankfurters

International Journal of Food Science and Technology

Volumn 31, Issue 3, 1996, Pages 241-247

  Barbut, Shai ^a   Mittal, Guari S ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Beef; Carboxymethylcellulose; Fat reduction; Microcrystalline cellulose; Pork; Sausage

Indexed keywords

EID: 21444459719     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1996.00337.x     Document Type: Article

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