Optimizing palm oil and palm stearin utilization for sensory and textural properties of chicken frankfurters

Meat Science

Volumn 72, Issue 3, 2006, Pages 387-397

  Tan, S S ^a,b   Aminah, A ^a   Zhang, X G ^c   Abdul, S B ^a  

^a UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

^c Beijing Key Laboratory of Meat Processing Technology   (China)

Author keywords

Emulsion; Frankfurter; Palm oil; Palm stearin; Sensory; Texture

Indexed keywords

EID: 28844463042     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.07.012     Document Type: Article

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