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  1. 1
    Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat

    Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat von Crehan, C.M, Hughes, E, Troy, D.J, Buckley, D.J

    Veröffentlicht in Meat science

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  2. 2
    Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt

    Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt von Crehan, C.M., Troy, D.J., Buckley, D.J.

    Veröffentlicht in Meat science

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