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Volumn 18, Issue 1, 2009, Pages 36-42

Physicochemical, textural, and sensory properties of low-fat/ reduced-salt sausages as affected by salt levels and different type and level of milk proteins

Author keywords

Low fat reduced salt sausage; Milk protein; Sensory evaluation; Texture profile analysis

Indexed keywords

CARRAGEENANS; COOKING YIELD; LOW-FAT SAUSAGES; LOW-FAT/REDUCED-SALT SAUSAGE; MILK PROTEIN; NON-MEAT PROTEINS; SALT LEVELS; SENSORY EVALUATION; SENSORY PROPERTIES; SODIUM CASEINATE; SOY PROTEIN ISOLATES; TEXTURAL CHARACTERISTIC; TEXTURE PROFILE ANALYSIS; WHEY PROTEIN CONCENTRATE;

EID: 67949092228     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (11)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.