Peters H, Kroll J, Gassmann B
Zentralinstitut für Ernährung in Potsdam-Rehbrücke, Akademie der Wissenschaften der DDR.
Nahrung. 1988;32(9):889-910. doi: 10.1002/food.19880320923.
From the economic and perspective point of view the application of compounds and extenders in meat products represents an unavoidable world-wide development. The present study reviews additives and compounds for sausages and other comminuted meat products which have an influence on water binding and fat emulsifying. In the paper details and results of the patent publications published since 1960 are presented and discussed.
