Weight loss in frankfurters during thermal processing-Reference-Cited by-同舟云学术

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Weight loss in frankfurters during thermal processing

Published:1983-01 Issue:2 Volume:9 Page:79-88
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Mittal G.S.,Blaisdell J.L.

Publisher

Elsevier BV

Subject

Food Science

Reference13 articles.

1. Official methods of analysis;AOAC,1965

2. Modelling and experimental analysis of moisture and heat in emulsion products during smoke-house thermal processing;Agrawal,1976

3. Biochemical engineering;Aiba,1973

4. Kinetics of Moisture Movement in Hygroscopic Materials (I. Theoretical Considerations of Drying Phenomena)

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2. Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters;Meat Science;2020-02

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