Textural Properties of Chicken Frankfurters with Added Collagen Fibers
- 1 July 1994
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 59 (4), 729-733
- https://doi.org/10.1111/j.1365-2621.1994.tb08114.x
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Influence of Poultry Species, Muscle Groups, and NaCl Level on Strength, Deformability, and Water Retention in Heat‐Set Muscle GelsJournal of Food Science, 1989
- STRUCTURAL FAILURE AND NONDESTRUCTIVE RHEOLOGICAL ANALYSES OF FRANKFURTER BATTERS: EFFECTS OF HEATING RATES AND SUGARS1, 2Journal of Texture Studies, 1987
- Effects of Freeze‐Thaw Abuse on the Viscosity and Gel‐Forming Properties of Surimi from Two SpeciesJournal of Food Science, 1986
- COMPARISON OF TWO INSTRUMENTAL METHODS WITH SENSORY TEXTURE OF PROTEIN GELS2Journal of Texture Studies, 1985
- RHEOLOGICAL AND CALORIMETRIC INVESTIGATIONS OF STARCH‐FISH PROTEIN SYSTEMS DURING THERMAL PROCESSING2,,3Journal of Texture Studies, 1985
- Thermally Induced Gelation of Selected Comminuted Muscle Systems–Rheological Changes during Processing, Final Strengths and MicrostructureJournal of Food Science, 1984
- COMPARISON BETWEEN QUANTITATIVE DESCRIPTIVE ANALYSIS AND PHYSICAL MEASUREMENTS OF GEL SYSTEMS AND EVALUATION OF THE SENSORIAL METHOD *Journal of Texture Studies, 1984
- Final Strengths and Rheological Changes During Processing of Thermally Induced Fish Muscle GelsJournal of Rheology, 1983
- GUIDELINES TO TRAINING A TEXTURE PROFILE PANELJournal of Texture Studies, 1973