FAO AGRIS - International System for Agricultural Science and Technology

Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics

Ruiz-Capillas, C. | Triki, M. | Herrero, A.M. | Rodriguez-Salas, L. | Jiménez-Colmenero, F.


Bibliographic information
Volume 92 Issue 2 Pagination 144 - 150 ISSN 0309-1740
Publisher
Elsevier Ltd
Other Subjects
Energy intake; Hydrogen-ion concentration; Taste; Weight loss; Fat-restricted; Dietary fats
Language
English
Type
Journal Article; Text

2024-02-28
2026-02-03
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