Studies on Fish sausage Technology. Part I. Optimal conditions for comminuting process
- 1 January 1977
- journal article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 21 (7), 583-589
- https://doi.org/10.1002/food.19770210705
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Extractability of muscle protein as criterion for Technological evaluation of sea fish Part 1. Changes of protein fraction of Baltic herring and Baltic cod during storage in iceMolecular Nutrition & Food Research, 1977
- EFFECTS OF TYPES AND LEVELS OF FAT AND RATES AND TEMPERATURES OF COMMINUTION ON THE PROCESSING AND CHARACTERISTICS OF FRANKFURTERSJournal of Food Science, 1971
- EFFECTS OF TYPES OF FAT AND OF RATES AND TEMPERATURES OF COMMINUTION ON DISPERSION OF LIPIDS IN FRANKFURTERSJournal of Food Science, 1971