PRODUCTION OF REDUCED FAT SAUSAGE BY USING CHITIN AS A NEW FAT MIMIC

MALTODEXTRIN AS FAT REPLACER IN LOW FAT SAUSAGE

UTILIZATION OF SOME FAT SUBSTITUTES IN PROCESSING OF LOW FAT SAUSAGES

CHARACTERISTICS OF REDUCED-SALT BEEF PATTIES AS AFFECTED BY REDUCTION AND SUBSTITUTION OF NA

Quality Characteristics of Processed Low-Fat Beef Sausage as Affected by Chickpea Protein Isolates Prolonged Cold Storage

Effect of fat replacers on quality characteristics of low fat meat products: a review

SOME MEAT BY PRODUCTS AS SUBSTITUTE FOR BEEF MEAT IN THE PRODUCTION OF CHEEP MEAT SAUSAGE

Utilization of Artichoke Processing Wastes as fat replacer in beef sausage

CHANGES IN RABBIT MEAT SAUSAGES QUALITY CONTAINING DEFATTED SOY MEAL DURING COLD STORAGE.

EFFECT OF USING TOMATO PEELS AS A FAT REPLACER ON THE SENSORY, NUTRITIONAL AND PHYSICAL PROPERTIES OF BEEF BURGER AND SAUSAGES