Máthé, EndreSergelen, Enkhzul2020-11-102020-11-102020-10http://hdl.handle.net/2437/298237This study explores the chemical analysis, cooking characteristics, shear toughness, firmness and organoleptic test of the dietary fiber enriched meat product. There are 5 different samples with different concentrations of dietary fiber are tested for each Frankfurter and Debreceni csemege sausages.38enmeat productsdietary fiberDEENK Témalista::Mezőgazdaságtudomány