Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts

Food Research International - Tập 66 - Trang 29-35 - 2014
C.N. Horita1, V.C. Messias1, M.A. Morgano2, F.M. Hayakawa1, M.A.R. Pollonio1
1Department of Food Technology, Faculty of Food Engineering, State University of Campinas, UNICAMP, Cidade Universitária Zeferino Vaz, CP 6121, 13083-862 Campinas, SP, Brazil
2Food Technology Institute, ITAL, Brazil Avenue, 2880, 13070-178 Campinas, SP, Brazil

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Food Research International

Tập 66

29-35

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