Meat Emulsions
- 1 May 1973
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 24 (5), 589-595
- https://doi.org/10.1002/jsfa.2740240512
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- 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
- STABILITY OF OIL‐IN‐WATER EMULSIONS. 1. Effects of Surface Tension, Level of Oil, Viscosity and Type of Meat ProteinJournal of Food Science, 1970
- The Influence of Type of Poultry and Carcass Part on the Extractability and Emulsifying Capacity of Salt-Soluble ProteinsPoultry Science, 1969
- Meat EmulsionsPublished by Elsevier ,1968
- A Simple Method of Estimating the Emulsifying Capacity of Various Sausage MeatsJournal of Food Science, 1964
- Studies on the Emulsifying Properties of Some Intracellular Beef Muscle ProteinsabJournal of Food Science, 1963