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Optimization of salt, olive oil and pectin level for low fat frankfurters produced by replacing pork backfat with olive oil

PAPA, I. C. ; BLOUKAS, J. C. ; ARVANITOYANNIS, I. S.

Response surface methodology was used to determine the optimum salt level (1.3-2.1%) and pectin level (0.25-1.0%) when olive oil replaced pork backfat (0-100%) for the production of highly acceptable low-fat frankfurters (9% fat, 13% protein). T[...]

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