Kinetics of texture change during smokehouse cooking of meat emulsions containing various fillers-Reference-Cited by-同舟云学术

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Kinetics of texture change during smokehouse cooking of meat emulsions containing various fillers

Published:1991-01 Issue:1 Volume:13 Page:27-56
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Correia L.R.,Mittal G.S.,Usborne W.R.,deMan J.M.

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Functionality of Fillers and Extenders in Meat Emulsions;Bawa,1983

2. Texture profile analysis;Bourne;Food Technol.,1978

3. Texture profile analysis;Bourne;Food Technol.,1978

4. Food Texture and Viscosity: Concepts and Measurement;Bourne,1982

5. Effect of degree of compression on texture profile analysis;Bourne;J. Texture Studies,1981

Cited by 6 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

1. Kinetic Modeling of Texture Properties of Bologna Sausage Under Cooking Conditions;International Journal of Food Properties;2009-01

2. Selection of fillers based on zp values of meat emulsion properties during smokehouse cooking;International Journal of Food Science & Technology;2007-07-01

3. Thermal Processing Effects on the Textural Attributes of Previously Frozen Shrimp;Journal of Aquatic Food Product Technology;2000-12

4. TEXTURAL PROPERTIES OF RESTRUCTURED BEEF PRODUCTS WITH FIVE BINDERS AT FOUR ISOTHERMAL TEMPERATURES;Journal of Food Quality;1998-09

5. Meat Quality Kinetics during Beef Carcass Chilling;Journal of Food Science;1994-03

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