ORGANOLEPTIC ACCEPTABILITY OF VARIOUS COOKED MUTTON SALAMI FORMULATIONS
- 1 November 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (6), 1150-1152
- https://doi.org/10.1111/j.1365-2621.1974.tb07340.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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- CHARACTERIZATION OF MECHANICALLY DEBONED HOT AND COLD MUTTON CARCASSESJournal of Food Science, 1974
- INFLUENCE OF YIELD ON CALCIUM CONTENT OF MECHANICALLY DEBONED LAMB AND MUTTONJournal of Food Science, 1974
- PREPARATION OF MUTTON SAUSAGESJournal of Food Science, 1971
- Sensory Evaluation of Lamb and Yearling Mutton FlavorsJournal of Food Science, 1969
- Organoleptic Identification of Roasted Beef, Veal, Lamb and Pork as Affected by FatJournal of Food Science, 1968
- Meat Flavor, Components of the Flavor of LambJournal of Agricultural and Food Chemistry, 1963
- Food Flavors and Odors, Meat Flavor: LambJournal of Agricultural and Food Chemistry, 1963
- THE ROLE OF FAT IN THE FLAVOR OF LAMB AND MUTTON AS TESTED WITH BROTHS AND WITH DEPOT FATSJournal of Food Science, 1960