EFFECTS OF TYPES AND LEVELS OF FAT AND RATES AND TEMPERATURES OF COMMINUTION ON THE PROCESSING AND CHARACTERISTICS OF FRANKFURTERS
- 1 March 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (2), 261-265
- https://doi.org/10.1111/j.1365-2621.1971.tb04038.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Meat EmulsionsPublished by Elsevier ,1968
- Biochemistry Of Meat HydrationPublished by Elsevier ,1961