Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed

  1. Jiménez-Colmenero, F.
  2. Cofrades, S.
  3. López-López, I.
  4. Ruiz-Capillas, C.
  5. Pintado, T.
  6. Solas, M.T.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2010

Alea: 84

Zenbakia: 3

Orrialdeak: 356-363

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2009.09.002 GOOGLE SCHOLAR
Datuen iturria: Scopus