Concepedia

Frozen storage of Bologna sausages as a function of fat content and of levels of added starch and egg white

F. Jiménez‐Colmenero, Giovana Barreto, J. Carballo

Meat Science · 1996 · 56 citations · 21 references

DOI

Concepts

References

21

Low‐fat, High Added‐water Bologna Formulated with Texture‐modifying Ingredients

J. Claus, Melvin C. Hunt · Journal of Food Science · 1991 · 189 citations

, , +11

EFFECTS OF FROZEN STORAGE ON FUNCTIONALITY OF MEAT FOR PROCESSING

A. Miller, S. A. ACKERMAN, Samuel A. Palumbo · Journal of Food Science · 1980 · 159 citations

, , +17

EFFECTS OF SUBSTITUTING ADDED WATER FOR FAT ON THE TEXTURAL, SENSORY, AND PROCESSING CHARACTERISTICS OF BOLOGNA<sup>1</sup>

J. Claus, Melvin C. Hunt, Curtis L. Kastner · Journal of Muscle Foods · 1990 · 152 citations

, , +16

Starch and Egg White lnfluence on Properties of Bologna Sausage as Related to Fat Content

J. Carballo, Giovana Barreto, F. Jiménez‐Colmenero · Journal of Food Science · 1995 · 144 citations

, , +16

Effects of Preblending, Reduced Fat and Salt Levels on Frankfurter Characteristics

L. W. HAND, C. A. Hollingsworth, Chris R. Calkins et al. · Journal of Food Science · 1987 · 129 citations

, , +16