RELATIONSHIP BETWEEN COMPOSITION AND STABILITY OF SAUSAGE‐TYPE EMULSIONS
- 1 April 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (3), 426-430
- https://doi.org/10.1111/j.1365-2621.1971.tb06380.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- THE MEASUREMENT OF EMULSIFYING CAPACITY BY ELECTRICAL RESISTANCEJournal of Food Science, 1970
- Electron Microscopy of a Meat EmulsionJournal of Food Science, 1967
- Studies on the Emulsifying Properties of Some Intracellular Beef Muscle ProteinsabJournal of Food Science, 1963