Emulsion Stability and Sensory Quality of Beef Frankfurters Produced at Different Fat or Peanut Oil Levels
作者： E.J. MARQUEZ , E.M. AHMED , R.L. WEST , D.D. JOHNSON
DOI: 10.1111/J.1365-2621.1989.TB07901.X
关键词: Flavor 、 Emulsion 、 Food science 、 Chemistry 、 Peanut oil 、 Fat content
摘要: … Substitution of 60% of the beef fat with peanut oil resulted in a product with … evaluate the emulsion stability and sensory quality of beef frankfurters produced at different fat and peanut oil …
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