TEXTURE PROFILE PARAMETERS OF COOKED FRANKFURTER EMULSIONS AS INFLUENCED BY COOKING TREATMENT
- 1 June 1985
- journal article
- research article
- Published by Wiley in Journal of Texture Studies
- Vol. 16 (2), 169-177
- https://doi.org/10.1111/j.1745-4603.1985.tb00689.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- FACTORS INFLUENCING STRESS CRACKS IN FRANKFURTERS DURING COOKING AND IN STORAGEJournal of Food Science, 1976
- TEXTURAL CHARACTERISTICS OF BEEF MUSCLESJournal of Texture Studies, 1974
- Texture Profile of Ripening PearsJournal of Food Science, 1968