Energy content, sensory properties, and microbiological shelf life of German bologna-type sausages produced with citrate or phosphate and with inulin as fat replacer.

Nowak, B

Energy content, sensory properties, and microbiological shelf life of German bologna-type sausages produced with citrate or phosphate and with inulin as fat replacer. [electronic resource] - Journal of food science Nov 2007 - S629-38 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

1750-3841

10.1111/j.1750-3841.2007.00566.x doi


Animals
Citric Acid--chemistry
Color
Compressive Strength
Dietary Fats--analysis
Fat Substitutes--chemistry
Feasibility Studies
Food Analysis
Food Handling--methods
Food Packaging--methods
Inulin--chemistry
Meat Products--analysis
Nutritive Value
Phosphates--chemistry