DEVELOPMENT OF A PROTOTYPE SAUSAGE EMULSION PREPARATION SYSTEM
- 1 May 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (3), 480-484
- https://doi.org/10.1111/j.1365-2621.1972.tb02668.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- RELATIONSHIP BETWEEN COMPOSITION AND STABILITY OF SAUSAGE‐TYPE EMULSIONSJournal of Food Science, 1971
- THE MEASUREMENT OF EMULSIFYING CAPACITY BY ELECTRICAL RESISTANCEJournal of Food Science, 1970
- DEVELOPMENT OF A MICRO‐EMULSIFIERJournal of Food Science, 1970
- 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