FACTORS INFLUENCING STRESS CRACKS IN FRANKFURTERS DURING COOKING AND IN STORAGE
- 1 March 1976
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 41 (2), 427-430
- https://doi.org/10.1111/j.1365-2621.1976.tb00634.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- EFFECT OF SMOKEHOUSE TEMPERATURE, HUMIDITY AND AIR VELOCITY ON RATE OF HEATING AND QUALITY OF FRANKFURTERSJournal of Food Science, 1974
- STRESS RELAXATION DURING FORCE‐COMPRESSION STUDIES ON FOODS WITH THE INSTRON UNIVERSAL TESTING MACHINE AND ITS IMPLICATIONSJournal of Texture Studies, 1973
- Some Viscoelastic Properties of Hickory Clay—Ottawa SandJournal of Agricultural Engineering Research, 1973
- Meat EmulsionsPublished by Elsevier ,1968
- Viscoelastic Properties of PolymersJournal of the Electrochemical Society, 1961