Quality parameters of frankfurter-type sausages with partial replacement of fat by hydrolyzed collagen

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Title
Quality parameters of frankfurter-type sausages with partial replacement of fat by hydrolyzed collagen
Authors
Keywords
Frankfurter, Low-fat, Collagen, Sausages, Pork backfat
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 76, Issue -, Pages 320-325
Publisher
Elsevier BV
Online
2016-06-19
DOI
10.1016/j.lwt.2016.06.034

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