Concepedia

Quality of ham pâté containing bovine globin and plasma as fat replacers

Fabiana Ribeiro Viana, V.D.M. Silva, Fernanda Meneghello Delvivo, Carolina Schaper Bizzotto, M. P. C. Silvestre

Meat Science · 2005 · 55 citations · 34 references

DOI

Concepts

References

34

Food emulsions: principles, practice, and techniques

P. Walstra · Trends in Food Science & Technology · 1999 · 1.1K citations

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Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat

E. B. Hughes, Susana Cofrades, D.J. Troy · Meat Science · 1997 · 400 citations

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Utilization of cereal and fruit fibres in low fat dry fermented sausages

Rubén Domínguez, Magdalena Gálvez, Carmen Casás et al. · Meat Science · 2002 · 325 citations

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Low-fat meat products—technological problems with processing

J.T. Keeton · Meat Science · 1994 · 320 citations

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Calorific value and cholesterol content of normal and low-fat meat and meat products

R. Chizzolini, Emanuela Zanardi, V. Dorigoni et al. · Trends in Food Science & Technology · 1999 · 258 citations

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