CONSUMER ACCEPTANCE OF COMMERCIALLY AVAILABLE FRANKFURTERS1
- 1 July 1996
- journal article
- Published by Wiley in Journal of Sensory Studies
- Vol. 11 (2) , 85-101
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Emulsion Stability and Sensory Quality of Beef Frankfurters Produced at Different Fat or Peanut Oil LevelsJournal of Food Science, 1989
- Properties of Low‐Fat Frankfurters Containing Monounsaturated and Omega‐3 Polyunsaturated OilsJournal of Food Science, 1989