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

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

173

Citations

32

References

2009

Year

F. Jiménez‐Colmenero, Susana Cofrades, Inés López‐López, Claudia Ruíz‐Capillas, Tatiana Pintado, M.T. Solas

Food AnalysisFood EngineeringSensory CharacteristicsFood QualityLow-salt FrankfurtersHealth Sciences

References

	Year	Citations

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