Author:
Steen Liselot,Fraeye Ilse,Goemaere Olivier,Sifre Laurence,Goderis Bart,Paelinck Hubert,Foubert Imogen
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference46 articles.
1. AFNOR (1999) Viandes et produits à base de viande – Préparation d’une coupe histologique – Technique en paraffine. NF V04-417, Cedex, France.
2. Allais, I. (2010). Emulsification. In Toldrá (Ed.), Handbook of meat processing (pp. 143–168). Iowa, USA: Blackwell Publishing.
3. Allais, I., Christophe, V., Pierre, A., & Dufour, E. (2004). A rapid method based on front-face fluorescence spectroscopy for the monitoring of the texture of meat emulsions and frankfurters. Meat Science, 67, 219–229.
4. Baker, R. C., Darfler, J., & Vadehra, D. V. (1969). Type and level of fat and amount of protein and their effect on the quality of chicken frankfurters. Food Technology, 23(1), 808–811.
5. Barbut, S., Somboonpanyakul, P., Quinton, M., & Smith, A. (2009). Effect of malva nut gum (purified and crude), sodium chloride and phosphate on cooking, texture, colour, rheology and microstructure of different chicken meat batters. Britsh Poultry Science, 50(1), 83–94.
Cited by
9 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献