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International Journal of Food Properties Volume 23, 2020 - Issue 1
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Research Article

Physicochemical and sensory characteristics of reduced fat-low sugar Chinese pork sausage as produced by chitooligosaccharide using commercial pectinase hydrolysis

Phunicha BoonvisetDepartment of Product Development, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok, ThailandView further author information
&
Tantawan PirakDepartment of Product Development, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok, ThailandCorrespondence[email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0002-6442-7391View further author information
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Pages 22-33 | Received 02 Aug 2019, Accepted 06 Dec 2019, Published online: 07 Jan 2020

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