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Results:
1-7
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Results: 7
Authors:
PANERAS ED
BLOUKAS JG
FILIS DG
Citation: Ed. Paneras et al., PRODUCTION OF LOW-FAT FRANKFURTERS WITH VEGETABLE-OILS FOLLOWING THE DIETARY GUIDELINES FOR FATTY-ACIDS, Journal of muscle foods, 9(2), 1998, pp. 111-126
Authors:
BLOUKAS JG
PANERAS ED
FOURNITZIS GC
Citation: Jg. Bloukas et al., EFFECT OF REPLACING PORK BACKFAT WITH OLIVE OIL ON PROCESSING AND QUALITY CHARACTERISTICS OF FERMENTED SAUSAGES, Meat science, 45(2), 1997, pp. 133-144
Authors:
BLOUKAS JG
PANERAS ED
FOURNITZIS GC
Citation: Jg. Bloukas et al., SODIUM LACTATE AND PROTECTIVE CULTURE EFFECTS ON QUALITY CHARACTERISTICS AND SHELF-LIFE OF LOW-FAT FRANKFURTERS PRODUCED WITH OLIVE OIL, Meat science, 45(2), 1997, pp. 223-238
Authors:
ALAMANOU S
BLOUKAS JG
PANERAS ED
DOXASTAKIS G
Citation: S. Alamanou et al., INFLUENCE OF PROTEIN ISOLATE FROM LUPIN SEEDS (LUPINUS-ALBUS SSP GRAECUS) ON PROCESSING AND QUALITY CHARACTERISTICS OF FRANKFURTERS, Meat science, 42(1), 1996, pp. 79-93
Authors:
PANERAS ED
BLOUKAS JG
PAPADIMA SN
Citation: Ed. Paneras et al., EFFECT OF MEAT SOURCE AND FAT LEVEL ON PROCESSING AND QUALITY CHARACTERISTICS OF FRANKFURTERS, Lebensmittel-Wissenschaft + Technologie, 29(5-6), 1996, pp. 507-514
Authors:
PANERAS ED
BLOUKAS JG
Citation: Ed. Paneras et Jg. Bloukas, VEGETABLE-OILS REPLACE PORK BACKFAT FOR LOW-FAT FRANKFURTERS, Journal of food science, 59(4), 1994, pp. 725
Authors:
BLOUKAS JG
PANERAS ED
Citation: Jg. Bloukas et Ed. Paneras, SUBSTITUTING OLIVE OIL FOR PORK BACKFAT AFFECTS QUALITY OF LOW-FAT FRANKFURTERS, Journal of food science, 58(4), 1993, pp. 705-709
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