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Determination of vitamins A and E in cooked sausages

✍ Scribed by Felicidad Valls; Miguel A. Fernández-Muiño; Martín A. Checa; Maria Teresa Sancho Ortiz

Book ID
105899596
Publisher
Springer
Year
2006
Tongue
English
Weight
249 KB
Volume
226
Category
Article
ISSN
0044-3026

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## Abstract The effect of several fruit dietary fibres on the sensory properties of conventional and reduced‐fat cooked‐meat sausages is studied. Fruit fibres were assayed at 15 and 30 g kg^−1^ concentrations. The energy value reduction of the final products was close to 30%. Instrumental measureme