Control of cooking losses and texture by using emulsion temperature and reflection photometry in frankfurters manufactured with different fat and starch levels

Control of cooking losses and texture by using emulsion temperature and reflection photometry in frankfurters manufactured with different fat and starch levels
S. Bañón, D.Álvarez, P. Díaz, G. Nieto, M.D. Garrido, M. Castillo, F. Payne, and Y.L. Xiong