2009•Food Science and BiotechnologyRequires access

Physicochemical, Textural, and Sensory Properties of Low-fat/reduced-salt Sausages as Affected by Salt Levels and Different Type and Level of Milk Proteins

Hong-Chul Lee, Koo Bok Chin

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Key concepts: Food science, Salt (chemistry), Chemistry, Moisture, Carrageenan, Pea protein, Sodium, Whey protein

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Physicochemical, Textural, and Sensory Properties of Low-fat/reduced-salt Sausages as Affected by Salt Levels and Different Type and Level of Milk Proteins — Research Paper | ScholarLens