Effects of pork gelatin levels on the physicochemical and textural properties of model sausages at different fat levels

Published 2016 View Full Article

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Title
Effects of pork gelatin levels on the physicochemical and textural properties of model sausages at different fat levels
Authors
Keywords
Gelatin, Pork skin, Textural properties, Low-fat and regular-fat sausages, Fat levels
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 74, Issue -, Pages 325-330
Publisher
Elsevier BV
Online
2016-07-17
DOI
10.1016/j.lwt.2016.07.032

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