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Physicochemical and sensory characteristics of low fat meatballs with added wheat bran

  • Published:2005-08 Issue:3 Volume:69 Page:369-373
  • ISSN:0260-8774
  • Container-title:Journal of Food Engineering
  • language:en
  • Short-container-title:Journal of Food Engineering

Author:

Yılmaz Ismail

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Dietary guidelines for healthy adult Americans;AHA;American Heart Association,1986

2. Guidelines for cookery and sensory evaluation of meat;AMSA,1978

3. Official methods for the analysis;AOAC,1990

4. Substituting olive oil for pork backfat affects quality of low fat frankfurters;Bloukas;Journal of Food Science,1993

5. Composition and physicochemical properties of chevon patties containing wheat bran;Dawkins;Journal of Food Science,1999
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