Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents

Meat Science

Volumn 75, Issue 2, 2007, Pages 283-289

  Yang, Han Sul ^a   Choi, Sung Gil ^a   Jeon, Jin Tae ^a   Park, Gu Boo ^a   Joo, Seon Tea ^a  

^a Gyeongsang National University   (South Korea)

Author keywords

Acceptability; Low fat sausage; Oatmeal; Texture; Tofu

Indexed keywords

GLYCINE MAX;

EID: 33750469683     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.07.013     Document Type: Article

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