Quality of Wieners Supplemented with Sunflower and Soy Products
- 1 April 1975
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 8 (2), 97-101
- https://doi.org/10.1016/s0315-5463(75)73730-6
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Proximate and Amino Acid Composition of Ground Meat ProductsCanadian Institute of Food Science and Technology Journal, 1974
- CERTAIN FUNCTIONAL PROPERTIES OF SUNFLOWER MEAL PRODUCTSJournal of Food Science, 1974
- VISCOSITY AND WATER ABSORPTION CHARACTERCSTICS OF SLURRIES OF SUNFLOWER AND SOYBEAN FLOURS, CONCENTRATES AND ISOLATESJournal of Food Science, 1974
- EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERSJournal of Food Science, 1973
- CONTINUOUS DIFFUSION OF CHLOROGENIC ACID FROM SUNFLOWER KERNELSJournal of Food Science, 1973
- NITROGEN EXTRACTABILITY AND MOISTURE ADSORPTION CHARACTERISTICS OF SUNFLOWER SEED PRODUCTSJournal of Food Science, 1972
- RELATIONSHIP BETWEEN COMPOSITION AND STABILITY OF SAUSAGE‐TYPE EMULSIONSJournal of Food Science, 1971
- Studies on the Emulsifying Properties of Some Intracellular Beef Muscle ProteinsabJournal of Food Science, 1963