Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2003
Volume 6/issue2/volume6
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Serdaroğlu M. , Özsümer M. 2003. EFFECTS OF SOY PROTEIN, WHEY POWDER AND WHEAT GLUTEN ON QUALITY CHARACTERISTICS OF COOKED BEEF SAUSAGES FORMULATED WITH 5, 10 AND 20% FAT, EJPAU 6/issue2/volume6(2), #03.
Available Online: http://www.ejpau.media.pl/volume6/issue2/volume6/issue2/food/art-03.html

EFFECTS OF SOY PROTEIN, WHEY POWDER AND WHEAT GLUTEN ON QUALITY CHARACTERISTICS OF COOKED BEEF SAUSAGES FORMULATED WITH 5, 10 AND 20% FAT

Meltem Serdaroğlu, Meltem Sapanci Özsümer

 

ABSTRACT

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Key words: sausages, whey protein, soy protein, wheat gluten, frankfurters Error: articles/volume6/issue2/volume6/issue2/food/art-03.html is not uploaded to the server