frankfurters

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1
Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters.
Chen, Yichun;Jia, Xiwen;Sun, Fangda;Jiang, Shuai;Liu, Haotian;Liu, Qian;Kong, Baohua;
2019 Meat science DOI: S0309-1740(19)30096-... 258 views
2
classification of frankfurters by ft-raman spectroscopy and chemometric methods
;Náira da Silva Campos;Kamila Sá Oliveira;Mariana Ramos Almeida;Rodrigo Stephani;Luiz Fernando Cappa...
2014 Journal of ethnopharmacology DOI: 10.3390/molecules191... 138 views
3
effect of warm-smoking on total microbial count of meat products
;A Javadi;H Mirzaii;P Pashak
2007 international journal of pediatrics 104 views
4
Are consumers willing to pay more for reformulated processed meat products in the context of the implementation of nutritional warnings? Case study with frankfurters in Chile.
Schnettler, Berta;Ares, Gastón;Sepúlveda, Néstor;Bravo, Silvana;Villalobos, Blanca;Hueche, Clementin...
2019 Meat science DOI: S0309-1740(18)31053-... 232 views

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Meat science
ISSN: 1873-4138 462 views

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canola oil fat replacement fatty acid profiles physico-chemical characteristics pre-emulsion system Raman Spectroscopy pls-da