Work

Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat

Year: 2000

Type: article

Source: Meat Science

DOI: 10.1016/s0309-1740(00)00006-1

Authors: C.M Crehan, E Hughes, D.J Troy, D.J Buckley

Institutions: Teagasc - The Irish Agriculture and Food Development Authority, University College Cork

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2005666828

FWCI: 5.99

Cites: 28

Cited by: 193

Related to: 10