-
1
-
-
0023001861
-
Dietary guidelines for healthy adult Americans
-
American Heart Association, A
-
American Heart Association. 1986. Dietary guidelines for healthy adult Americans. Am. Heart Assoc. Circulation, 74: 1465-1475-A.
-
(1986)
Am. Heart Assoc. Circulation
, vol.74
, pp. 1465-1475
-
-
-
2
-
-
33746185702
-
Effect of starch type and its modifications on physicochemical properties of bologna-type sausage produced with sheep tail fat
-
Aktas, N. and Genccelep, H. 2006. Effect of starch type and its modifications on physicochemical properties of bologna-type sausage produced with sheep tail fat. Meat Sci., 74: 404-408.
-
(2006)
Meat Sci.
, vol.74
, pp. 404-408
-
-
Aktas, N.1
Genccelep, H.2
-
3
-
-
0011002956
-
Buffalo meat production and meat quality
-
Anjaneyulu A.S.R., V. Lakshamanan, N. Sharma and N. Kondiah. 1990. Buffalo meat production and meat quality. India Food Packer, 44(4): 21-31.
-
(1990)
India Food Packer.
, vol.44
, Issue.4
, pp. 21-31
-
-
Anjaneyulu, A.S.R.1
Lakshamanan, V.2
Sharma, N.3
Kondiah, N.4
-
4
-
-
0004202155
-
-
th ed. Association of Official Analytical Chemists, Washington D.C
-
th ed. Association of Official Analytical Chemists, Washington D.C.
-
(1995)
Official Methods of Analysis
-
-
-
5
-
-
0001449030
-
Substituting olive oil for pork back affects quality of lowfat frankfurters
-
Bloukas, J.G and E.D. Paneras. 1993. Substituting olive oil for pork back affects quality of lowfat frankfurters. J. Food Sci., 58: 705-709.
-
(1993)
J. Food Sci.
, vol.58
, pp. 705-709
-
-
Bloukas, J.G.1
Paneras, E.D.2
-
6
-
-
84987316942
-
Fat, soy and carrageenan effects on sensory and physical characteristics of ground beef patties
-
Brewer, M.S., F.K. McKeith and K. Britt. 1992. Fat, soy and carrageenan effects on sensory and physical characteristics of ground beef patties. J. Food Sci., 57(5): 1051-1052, 1055.
-
(1992)
J. Food Sci.
, vol.57
, Issue.5
-
-
Brewer, M.S.1
McKeith, F.K.2
Britt, K.3
-
7
-
-
84985201658
-
Modified pregelatinized potato starch in low-fat ground fat ground beef patties
-
Berry, B.W and W.P. Wergin. 1993. Modified pregelatinized potato starch in low-fat ground fat ground beef patties. J. Muscle Foods, 4: 305-320.
-
(1993)
J. Muscle Foods
, vol.4
, pp. 305-320
-
-
Berry, B.W.1
Wergin, W.P.2
-
8
-
-
0031431071
-
Sodium alginate plus modified tapioca starch improves properties of low-fat beef patties
-
Berry, B.W. 1997. Sodium alginate plus modified tapioca starch improves properties of low-fat beef patties. J. Food Sci., 62 (6): 1245-1249.
-
(1997)
J. Food Sci.
, vol.62
, Issue.6
, pp. 1245-1249
-
-
Berry, B.W.1
-
9
-
-
84986524438
-
Starch and egg white influence on properties of bologna sausage as related to fat content
-
Carballo, J., G. Baretto and F.J. Colmenero. 1995. Starch and egg white influence on properties of bologna sausage as related to fat content. J. Food Sci., 60(4): 673-677.
-
(1995)
J. Food Sci.
, vol.60
, Issue.4
, pp. 673-677
-
-
Carballo, J.1
Baretto, G.2
Colmenero, F.J.3
-
10
-
-
84985273055
-
Low-fat, highadded bologna formulated with texture modifying ingredients
-
Claus, J.R. and M.C. Hunt. 1991. Low-fat, highadded bologna formulated with texture modifying ingredients. J. Food Sci., 56: 643-647, 652.
-
(1991)
J. Food Sci.
, vol.56
-
-
Claus, J.R.1
Hunt, M.C.2
-
11
-
-
0030306565
-
Frozen storage of bologna sausages as a function of fat content and of levels of added fat and egg white
-
Colmenero, F.J., G. Baretto, P. Fernandez and J. Carballo. 1996. Frozen storage of bologna sausages as a function of fat content and of levels of added fat and egg white. Meat Sci., 42: 325-332.
-
(1996)
Meat Sci.
, vol.42
, pp. 325-332
-
-
Colmenero, F.J.1
Baretto, G.2
Fernandez, P.3
Carballo, J.4
-
12
-
-
74949127122
-
Quality characteristics of Turkey bologna formulated with carrageenan, starch, milk and soy protein
-
Dexter, D.R., J.N. Sofos and G.R. Schmidt. 1993. Quality characteristics of Turkey bologna formulated with carrageenan, starch, milk and soy protein. J. Muscle Foods, 4: 269-289.
-
(1993)
J. Muscle Foods
, vol.4
, pp. 269-289
-
-
Dexter, D.R.1
Sofos, J.N.2
Schmidt, G.R.3
-
13
-
-
0030306086
-
Flavour and texture characteristics of low-fat ground beef patties formulated with whey protein concentrate
-
El-Magoli, S.B., S. Laroia and P.M.T. Hansen. 1996. Flavour and texture characteristics of low-fat ground beef patties formulated with whey protein concentrate. Meat Sci., 42(2): 179-193.
-
(1996)
Meat Sci.
, vol.42
, Issue.2
, pp. 179-193
-
-
El-Magoli, S.B.1
Laroia, S.2
Hansen, P.M.T.3
-
14
-
-
74949131966
-
-
FAO. 2005
-
FAO. 2005.
-
-
-
-
15
-
-
0002096824
-
Developing low-fat meat products
-
Giese, J. 1992. Developing low-fat meat products. Food Technol., 46(4): 100-108.
-
(1992)
Food Technol.
, vol.46
, Issue.4
, pp. 100-108
-
-
Giese, J.1
-
16
-
-
0032219470
-
Effect of fat level, tapioca starch and whey protein in frankfurters formulated with 5% and 12% fat
-
Hughes, E., A.M. Mullen and D.S. Troy. 1998. Effect of fat level, tapioca starch and whey protein in frankfurters formulated with 5% and 12% fat. Meat Sci., 48: 169-180.
-
(1998)
Meat Sci.
, vol.48
, pp. 169-180
-
-
Hughes, E.1
Mullen, A.M.2
Troy, D.S.3
-
17
-
-
0000294515
-
Low-fat meat productstechnological problems with processing
-
Keeton, J.T. 1994. Low-fat meat productstechnological problems with processing. Meat Sci., 36: 261-276.
-
(1994)
Meat Sci.
, vol.36
, pp. 261-276
-
-
Keeton, J.T.1
-
18
-
-
0010023042
-
The use of tapiocaline in British sausages
-
Knight, M. and J. Perkin. 1991. The use of tapiocaline in British sausages. Meat Manufacturing and Marketing, 5(4): 29-30.
-
(1991)
Meat Manufacturing and Marketing
, vol.5
, Issue.4
, pp. 29-30
-
-
Knight, M.1
Perkin, J.2
-
19
-
-
0001208596
-
Cholesterol content and sensory analysis of ground beef as influenced by fat level, heating and storage
-
Kregel, K.K., K.J. Pursa and K.V. Hughes. 1986. Cholesterol content and sensory analysis of ground beef as influenced by fat level, heating and storage. J. Food Sci., 51: 1162-1165.
-
(1986)
J. Food Sci.
, vol.51
, pp. 1162-1165
-
-
Kregel, K.K.1
Pursa, K.J.2
Hughes, K.V.3
-
20
-
-
17044368838
-
Efficacy of barley flour as fat substitute on processing quality and storage stability of low-fat ground pork patties
-
Kumar, M. and B.D. Sharma. 2004. Efficacy of barley flour as fat substitute on processing quality and storage stability of low-fat ground pork patties. J. Food Sci. Technol., 41(5): 496-502.
-
(2004)
J. Food Sci. Technol.
, vol.41
, Issue.5
, pp. 496-502
-
-
Kumar, M.1
Sharma, B.D.2
-
21
-
-
21344490791
-
Determination of optimum size for low-fat, precooked ground beef patties
-
Lin, K.W. and J.T. Keeton. 1994. Determination of optimum size for low-fat, precooked ground beef patties. J. Muscle Foods, 5: 63-76.
-
(1994)
J. Muscle Foods
, vol.5
, pp. 63-76
-
-
Lin, K.W.1
Keeton, J.T.2
-
22
-
-
0033484052
-
The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low-fat pork sausages
-
Lyons, P.H., J.F. Kerry, P.A. Morrissey and D.J. Buckley. 1999. The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low-fat pork sausages. Meat Sci., 51(1): 43-52.
-
(1999)
Meat Sci.
, vol.51
, Issue.1
, pp. 43-52
-
-
Lyons, P.H.1
Kerry, J.F.2
Morrissey, P.A.3
Buckley, D.J.4
-
24
-
-
0033478670
-
Effect of content of protein, fat and modified starch on binding textural characteristics and colour of comminuted scalded sausages
-
Pietrasik, Z. 1999. Effect of content of protein, fat and modified starch on binding textural characteristics and colour of comminuted scalded sausages. Meat Sci., 51: 17-25.
-
(1999)
Meat Sci.
, vol.51
, pp. 17-25
-
-
Pietrasik, Z.1
-
25
-
-
84986439447
-
Spray dried soymilk used in fat pork sausage patties
-
Rahardjo, R., L.A. Wilson and J.G. Subranek. 1994. Spray dried soymilk used in fat pork sausage patties. J. Food Sci., 59: 1286-1290.
-
(1994)
J. Food Sci.
, vol.59
, pp. 1286-1290
-
-
Rahardjo, R.1
Wilson, L.A.2
Subranek, J.G.3
-
26
-
-
4344581921
-
Microbial profile of buffalo sausages during processing and storage
-
Sachindra N.M., P.Z. Sakhare, K.P. Yashoda and D. Narsimha Rao. 2005. Microbial profile of buffalo sausages during processing and storage. Food Control, 16(1): 31-35.
-
(2005)
Food Control
, vol.16
, Issue.1
, pp. 31-35
-
-
Sachindra, N.M.1
Sakhare, P.Z.2
Yashoda, K.P.3
Narsimha Rao, D.4
-
27
-
-
0038043587
-
Effect of grind size and fat level on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties
-
Suman S.P. and B.D. Sharma. 2003. Effect of grind size and fat level on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties. Meat Sci., 65(3): 973-976.
-
(2003)
Meat Sci.
, vol.65
, Issue.3
, pp. 973-976
-
-
Suman, S.P.1
Sharma, B.D.2
|