Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding

Impact of varying salt and fat levels on the physicochemical properties and sensory quality of white pudding

(2015) Susann Fellendorf et al.   MEAT SCIENCE

Effect of varying salt and fat levels on the sensory quality of beef patties

(2012) Brian D. Tobin et al.   MEAT SCIENCE

Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters

(2012) Brian D. Tobin et al.   MEAT SCIENCE

The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages

(2012) Brian D. Tobin et al.   MEAT SCIENCE

Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus

(2010) Renata Micha et al.   CIRCULATION

Proposing a ranking descriptive sensory method

(2010) Vanessa Bragato Richter et al.   FOOD QUALITY AND PREFERENCE

Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content

(2010) Sonia Ventanas et al.   MEAT SCIENCE

Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil

(2010) M.K. Youssef et al.   MEAT SCIENCE

Association between traditional food consumption and motives for food choice in six European countries

(2009) Zuzanna Pieniak et al.   APPETITE

Dietary Predictors of 5-Year Changes in Waist Circumference

(2009) Jytte Halkjær et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION