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Effect of pork skin collagen as a fat replacer in low fat frankfurter
The health conscious meat consumers prefer low fat meat products and therefore, the present study was designed with a view to developing a suitable formulary for low fat frankfurter (LFF) with pork skin collagen (PSC) gel as a fat replacer. Quality was assessed by measuring pH, emulsion stability,...
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| Altres autors: | |
| Format: | Ph.D Thesis |
| Idioma: | Undetermined |
| Publicat: |
Mannuthy
Department of Livestock Products Technology, College of Veterinary and Animal Sciences
2009
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Kerala Agricultural University
| Signatura: |
636.088 SEL/EF PG |
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| Còpia | Comprovació en temps real no disponible |