Physicochemical and textural properties of ultrasound-degraded konjac flour and their influences on the quality of low-fat Chinese-style sausage

Meat Science

Volumn 79, Issue 4, 2008, Pages 615-622

  Lin, Kuo Wei ^a   Huang, Chiu Ying ^a  

^a PROVIDENCE UNIVERSITY   (Taiwan)

Author keywords

Konjac; Reduced fat Chinese style sausage; Rheology; Sensory properties; Ultrasound degraded

Indexed keywords

EID: 44949153484     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.10.026     Document Type: Article

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