A comparative analysis of selected attributes of four brands of frankfurters
The scope of this study is the chemical analysis and sensory evaluation of four brands of frankfurters. The moisture, fat, protein, residual nitrite, cereal, and texturized vegetable protein contents of the frankfurters were determined. Sensory evaluation for color, over-all flavor, starchy flavor,...
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| Format: | Thesis |
| Language: | English |
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1979.
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