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The application of response surface methodology for development of sensory acceptable, low-salt, shelf-stable frankfurters using high-pressure processing and a mix of organic acids

Crossref DOI link: https://doi.org/10.1007/s00217-019-03243-x

Published Online: 2019-02-21

Published Print: 2019-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

O’Neill, Ciara M.

Cruz-Romero, Malco C.

Duffy, Geraldine

Kerry, Joe P.
Funding

Funding for this research was provided by:

Department of Agriculture, Fisheries & Food, Ireland
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Article History

Received: 1 October 2018

Revised: 4 December 2018

Accepted: 8 December 2018

First Online: 21 February 2019

Compliance with ethical standards

:

: The authors declare no conflict of interest.

: This article does not contain any studies with human or animal subjects.

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