 |
|
Product Characteristics of Comminuted Sausages as Affected by Various Fat and Moisture Combinations
Koo Bok Chin (Chin KB), Hye Lan Lee (Lee HL), Soon Sil Chun (Chun SS)
Asian-Australas J Anim Sci. 2004;17(4):538-542. Published online 2004 Jan 1 DOI: https://doi.org/10.5713/ajas.2004.538
|
|
Citations to this article as recorded by
 Evaluating Moisture Content in Immersion Vacuum-Cooled Sausages with Citrus Peel Extracts Using Hyperspectral Imaging
Chao-Hui Feng, Hirofumi Arai, Francisco J. Rodríguez-Pulido
Life.2024; 14(5): 647. CrossRef Evaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador
Lander Pérez, Rosa Pincay, Diego Salazar, Nelly Flores, Consuelo Escolastico
Foods.2023; 12(23): 4288. CrossRef Underutilized Green Banana (Musa acuminata AAA) Flours to Develop Fiber Enriched Frankfurter-Type Sausages
Diego Salazar, Mirari Arancibia, Lenin Calderón, María Elvira López-Caballero, María Pilar Montero
Foods.2021; 10(5): 1142. CrossRef Quality Characteristics of Low-fat Sausages containing Lentinus edodes powder and a Fat Replacer
Joo H. Bang, Hong C. Lee, Koo B. Chin
Journal of Agriculture & Life Science.2015; 49(5): 257. CrossRef Physical and Sensory Properties of Low Fat Sausage Amended with Hydrated Oatmeal and Various Meats
Han-Sul Yang, Gap-Don Kim, Sung-Gil Choi, Seon-Tea Joo
Korean Journal for Food Science of Animal Resources.2010; 30(3): 365. CrossRef EFFECT OF DIFFERENT FATS ON THE QUALITY OF GOAT MEAT PATTIES INCORPORATED WITH FULL‐FAT SOY PASTE
ARUN K. DAS, A.S.R. ANJANEYULU, RAJENDRAN THOMAS, N. KONDAIAH
Journal of Muscle Foods.2009; 20(1): 37. CrossRef Quality characteristics and storage stability of patties from buffalo head and heart meats
Arun K. Verma, Veerappa Lakshmanan, Arun K. Das, Sanjod K. Mendiratta, Anne Sita Ram Anjaneyulu
International Journal of Food Science & Technology.2008; 43(10): 1798. CrossRef Physicochemical, textural, sensory characteristics and storage stability of goat meat patties extended with full‐fat soy paste and soy granules
Arun K. Das, Anne Sita Ram Anjaneyulu, Arun K. Verma, Napa Kondaiah
International Journal of Food Science & Technology.2008; 43(3): 383. CrossRef Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage
Arun K. Das, A.S.R. Anjaneyulu, Y.P. Gadekar, R.P. Singh, H. Pragati
Meat Science.2008; 80(3): 607. CrossRef Physicochemical characteristics, textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacers
Seung S. Yoo, Sung H. Kook, Sung Y. Park, Jae H. Shim, Koo B. Chin
International Journal of Food Science & Technology.2007; 42(9): 1114. CrossRef
|