Keyword finely comminuted sausages
 

EFFECT OF PARTIAL FAT SUBSTITUTION WITH DIETARY FIBER ON SENSORY ATTRIBUTES OF FINELY COMMINUTED SAUSAGES. PART II. POTATO FIBER AND BRAN PREPARATION
Barbara Szczepaniak, Elżbieta Piotrowska, Włodzimierz Dolata
Pol. J. Food Nutr. Sci. 2007;57(4):421–425
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EFFECT OF PARTIAL FAT SUBSTITUTION WITH DIETARY FIBER ON SENSORY PROPERTIES OF FINELY COMMINUTED SAUSAGES PART I. WHEAT AND OAT FIBER
Barbara Szczepaniak, Elżbieta Piotrowska, Włodzimierz Dolata, Renata Zawirska-Wojtasiak
Pol. J. Food Nutr. Sci. 2005;55(3):309–314
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