Effect of humectants on the quality of pork sausages

American Journal of Food Technology

Volumn 3, Issue 2, 2008, Pages 56-67

  Thomas, R ^a   Anjaneyulu, A S R ^a   Mendiratta, S K ^a   Kondaiah, N ^b  

^a Indian Veterinary Regional Institute   (India)

^b National Research Centre on Meat   (India)

Author keywords

Humectant; Pork sausages; Quality characteristics; Skim milk powder; Textured soy protein; Water activity

Indexed keywords

GLYCINE MAX;

EID: 40449139657     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2008.56.67     Document Type: Article

References (37)