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more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products animal products (13065) meat products (4725) sausages (530) ground meat (192) ground pork (32) meat (3662) pork (1159) ground pork (32) meat cuts (776) loins (meat cut) (58) animal science (21660) meat science (2418) meat quality (1310) Biological Sciences Biological Sciences nutrition (23130) human nutrition (4240) food choices (1040) food acceptability (263) Calendar Year Calendar Year Year (337475) 2007 (28801) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) animal products (13060) meat products (4721) sausages (529) ground meat (192) ground pork (32) meat (3660) pork (1159) ground pork (32) meat cuts (776) loins (meat cut) (58) foods (19982) defatted foods (27) low fat foods (146) sausages (528) flour (1448) oatmeal (19) imitation foods (242) fat replacers (55) plant products (54971) grain products (16322) oat products (495) oatmeal (19) oilseed products (5896) soybean products (3383) tofu (70) defatted products (50) defatted foods (27) product quality (18080) food quality (12184) meat quality (1310) food processing quality (1511) cooking quality (516) Food and Human Nutrition Food and Human Nutrition food science (22492) food quality (12184) meat quality (1310) food processing quality (1511) cooking quality (516) foods (20022) defatted foods (27) low fat foods (146) sausages (530) flour (1448) oatmeal (19) imitation foods (242) fat replacers (55) human nutrition (4240) food choices (1040) food acceptability (263) Natural Resources, Earth and Environmental Sciences Natural Resources, Earth and Environmental Sciences soil science (29220) soil physics (7416) soil physical properties (5549) soil hydraulic properties (3489) water holding capacity (548) soil properties (7954) soil physical properties (5549) soil hydraulic properties (3489) water holding capacity (548) Physical and Chemical Sciences Physical and Chemical Sciences chemistry (84737) chemical composition (25538) proximate composition (372) water content (3555) physics (54990) physical properties (32618) hardness (854) texture (2076) functional properties (2614) water holding capacity (548) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) grain products (16323) oat products (495) oatmeal (19) oilseed products (5896) soybean products (3383) tofu (70) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering technology (49139) processing technology (28127) texturization (12) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents Author(s) of Article: Will be identified in next release Citation: Meat science 2007 v.75 no.2 pp. 283-289 Click to View: (Click to View) Date of Publication: 2007 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=694247 Name of Publication: Meat science Publishing Company: Will be identified in next release Accession Number: 235511
