Physical, chemical and organoleptic characteristics of Turkish style frankfurters made with an emulsion containing Turkish soy flour-Reference-Cited by-同舟云学术

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Physical, chemical and organoleptic characteristics of Turkish style frankfurters made with an emulsion containing Turkish soy flour

Published:1992-01 Issue:1 Volume:31 Page:43-56
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Yetim H.,Gokalp H.Y.,Kaya M.,Yanar M.,Ockerman H.W.

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Official Methods of Analysis of the Association of Official Analytical Chemists;AOAC,1975

2. Meat and vegetable protein blends for engineered foods

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