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Compositional properties of the frankfurters were performed using AOAC (2000). Moisture content, fat content, protein content, and ash content were determined by oven drying method (950.46B), Soxhlet method (960.69), Kjeldahl method (981.10), and muffle furnace method (920.153).
Copyright and License information: ©2016, Korean Society for Food Science of Animal Resources
This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licences/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
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