UTILIZATION OF HIGH PROTEIN TISSUE POWDERS AS A BINDER/EXTENDER IN MEAT EMULSIONS
- 1 February 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (2), 306-309
- https://doi.org/10.1111/j.1365-2621.1973.tb01412.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- UTILIZATION OF BEEF AND PORK SKIN HYDROLYZATES AS A BINDER OR EXTENDER IN SAUSAGE EMULSIONSJournal of Food Science, 1973
- Effect of pH and Salt Preblending on Emulsifying Characteristics of Mechanically Deboned Turkey Frame Meat , ,Poultry Science, 1971
- Poultry Meat Sources and their Emulsifying Characteristics as Related to Processing Variables , ,Poultry Science, 1970