Physicochemical characteristics, textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacers

International Journal of Food Science and Technology

Volumn 42, Issue 9, 2007, Pages 1114-1122

  Yoo, Seung S ^a   Kook, Sung H ^b   Park, Sung Y ^b   Shim, Jae H ^b   Chin, Koo B ^b  

^a Sejong University   (South Korea)

^b Chonnam National University   (South Korea)

Author keywords

Low fat and regular fat sausages; Physicochemical and textural properties; Volatile compounds

Indexed keywords

EID: 34547651272     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01402.x     Document Type: Article

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