Sausages-Reference-Cited by-同舟云学术

Sausages

Published:1996 Issue: Volume: Page:210-241
ISSN:
Container-title:Processed Meats
language:
Short-container-title:

Author:

Pearson A. M.,Gillett T. A.

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4615-7685-3_9

Reference29 articles.

1. ACTON, J. C., and SAFFLE, R. L. 1969. Preblended and prerigor meat in sausage emulsions. Food Technol. 23(3), 93.

2. ANON. 1953. Meat Products, Bull. No. 804. American Dry Milk Institute, Chicago, IL.

3. ANON. 1964. Service Manual. Food Products Div., Union Carbide Corp., Chicago, IL.

4. BORCHERT, L. L., GREASER, M. L., BARD, J. C., CASSENS, R. G., and BRISKEY, E. J. 1967. Electron microscopy of a meat emulsion. J. Food Sci. 32, 419.

5. CARPENTER, J. A., and SAFFLE, R. L. 1965. Some physical and chemical factors affecting the emulsifying capacity of meat protein extracts. Food Technol. 19, 1567.

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