Factors influencing meat emulsion properties and product texture: A review
Author:
Affiliation:
1. Department of Meat Science and Technology, Veterinary College and Research Institute Namakkal, Tamil Nadu, India
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2013.858027
Reference107 articles.
1. Emulsification
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3. Textural and viscoelastic properties of pork frankfurters containing canola–olive oils, rice bran, and walnut
4. A comparison of fat-holding between beefburgers and emulsion sausages
5. Functionality of muscle proteins in gelation mechanisms of structured meat products
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