Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology

Author: Murphy S.C.   Gilroy D.   Kerry J.F.   Buckley D.J.   Kerry J.P.  

Publisher: Elsevier

ISSN: 0309-1740

Source: Meat Science, Vol.66, Iss.3, 2004-03, pp. : 689-701

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Abstract