Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents. | Meat Sci;75(2): 283-9, 2007 Feb. | MEDLINE

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Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents.

Yang, Han-Sul; Choi, Sung-Gil; Jeon, Jin-Tae; Park, Gu-Boo; Joo, Seon-Tea.

Affiliation

Yang HS; Division of Applied Life Science, Graduate School, Gyeongsang National University, Jinju, Gyeongnam 660-701, Republic of Korea.

Meat Sci ; 75(2): 283-9, 2007 Feb.

Article in En | MEDLINE | ID: mdl-22063660

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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2007 Document type: Article Country of publication:

Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2007 Document type: Article Country of publication: