Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment

Alberto Blak Grossi, Jakob Søltoft-Jensen, Jes Christian Knudsen, Mette Christensen, Vibeke Orlien

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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@article{b5149a81e5b549bcb931e76623a7928d,

title = "Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment",

author = "Grossi, {Alberto Blak} and Jakob S{\o}ltoft-Jensen and Knudsen, {Jes Christian} and Mette Christensen and Vibeke Orlien",

year = "2012",

doi = "10.1016/j.meatsci.2012.05.015",

language = "English",

volume = "92",

pages = "481--489",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "4",

}

TY - JOUR

T1 - Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment

AU - Grossi, Alberto Blak

AU - Søltoft-Jensen, Jakob

AU - Knudsen, Jes Christian

AU - Christensen, Mette

AU - Orlien, Vibeke

PY - 2012

Y1 - 2012

U2 - 10.1016/j.meatsci.2012.05.015

DO - 10.1016/j.meatsci.2012.05.015

M3 - Journal article

SN - 0309-1740

VL - 92

SP - 481

EP - 489

JO - Meat Science

JF - Meat Science

IS - 4

ER -