Development of Fat Optimized Sausages: Influence on Sensorial and Nutritional Properties

in 63rd International Congress of Meat Science and Technology
Autor:innen:
M. Kryger Department of Food Hygiene, Leipzig University, Leipzig, Germany; maria.kryger@vetmed.uni-leipzig.de

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J. Knabe Department of Food Hygiene, Leipzig University, Leipzig, Germany; maria.kryger@vetmed.uni-leipzig.de

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P.G. Braun Department of Food Hygiene, Leipzig University, Leipzig, Germany; maria.kryger@vetmed.uni-leipzig.de

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C. Wiacek Department of Food Hygiene, Leipzig University, Leipzig, Germany; maria.kryger@vetmed.uni-leipzig.de

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Art:
Kapitel
Seiten:
953–954
DOI:
https://doi.org/10.3920/9789086868605_427

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