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Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology

Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology

S.C. Murphy; D. Gilroy; J.F. Kerry; D.J. Buckley; J.P. Kerry

作者S.C. Murphy; D. Gilroy; J.F. Kerry; D.J. Buckley; J.P. Kerry
卷第66卷
期第3期
印刷ISSN0309-1740
文件大小671.67KB
发表时间2004
DOI10.1016/j.meatsci.2003.07.001

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