The effect of whey protein-enriched fractions on the physical and sensory properties of frankfurters

Meat Science

Volumn 71, Issue 2, 2005, Pages 238-243

  Hayes, J E ^a   Desmond, E M ^a   Troy, D J ^a   Buckley, D J ^b   Mehra, R ^c  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

Author keywords

Beta lactoglobulin enriched fractions; Cook loss; Mineral composition; Texture profile analysis; Whey proteins

Indexed keywords

EID: 22944466375     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.03.005     Document Type: Article

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