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Publications by Emmanuel Derlikis
Effect of Fat Volume Fraction, Sodium Caseinate, and Starch on the Optimization of the Sensory Properties of Frankfurter Sausages
Food Science and Nutrition
Food Science
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Effect of Flammulina Velutipes on the Physicochemical and Sensory Characteristics of Cantonese Sausages
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Physico-Chemical and Sensory Properties of Frankfurter-Type Fish Sausage
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Effect of Polyoxyethylene Sorbitan Esters and Sodium Caseinate on Physicochemical Properties of Palm-Based Functional Lipid Nanodispersions
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Addition of Red Wine on the Physicochemical Properties and Sensory Characteristics of Uncured Frankfurter-Type Sausage
Effect of the Addition of Pullulan on the Quality of Low-Fat Homogenized Scalded Sausages
CYTA - Journal of Food
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Potential of Rice Bran Wax and Soybean Oil Oleogels as Pork Fat Replacements in Frankfurter-Type Sausages
Partial Substitution of Sodium Chloride in Toscana Sausages and the Effect on Product Characteristics
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The Effects of Sodium Tripolyphosphate on Preblended Pork Sausages
