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Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat
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Citations
Cited by
Novel trends in development of dietary fiber rich meat products—a critical review
Mehta, N., Ahlawat, S. S., Sharma, D. P., & Dabur, R. S. (2015) · Journal of Food Science and Technology · doi:10.1007/s13197-013-1010-2 · Cited by 268
Savadkoohi, S., Hoogenkamp, H., Shamsi, K., & Farahnaky, A. (2014) · Meat Science · doi:10.1016/j.meatsci.2014.03.017 · Cited by 185
Song, J., Pan, T., Wu, J., & Ren, F. (2016) · Journal of Food Science and Technology · doi:10.1007/s13197-016-2407-5 · Cited by 39
Bošković Cabrol, M., Glišić, M., Baltić, M., Jovanović, D., Silađi, Č., Simunović, S., Tomašević, I., & Raymundo, A. (2023) · Meat Science · doi:10.1016/j.meatsci.2023.109123 · Cited by 34
Soncu, E. D., Kolsarici, N., Cicek, N., Ozturk, G. S., Akoglu, I. T., & Arici, Y. K. (2015) · Korean Journal for Food Science of Animal Resources · doi:10.5851/kosfa.2015.35.3.370 · Cited by 31
Metadata
- Authors
- Hughes, E., Cofrades, S., & Troy, D. J.
- Venue
- Meat Science
- Publisher
- Elsevier BV
- Published
- 1997-03
- Volume
- 45
- Issue
- 3
- Pages
- 273-281
- ISSN
- 0309-1740 (ISSN-L)
- OpenAlex
- W2090734864
- Cited by
- 397
- References
- 0
- FWCI
- 8.49
- Type
- journal article
- Language
- en
- Open access
- closed
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
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How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat. https://app.cochat.ai/papers/10.1016/s0309-1740(96)00109-x
- The paper
- Hughes, E., Cofrades, S., & Troy, D. J. (1997). Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Science. https://doi.org/10.1016/s0309-1740(96)00109-x
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
