Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt-Reference-Cited by-同舟云学术

Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt

Published:2000-05 Issue:1 Volume:55 Page:123-130
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Crehan C.M.,Troy D.J.,Buckley D.J.

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

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3. Automated methods for determination of fat and moisture in meat and poultry products: collaborative study;Bostian;Journal of the Association of Official Analytical Chemists,1985

4. Texture Profile analysis;Bourne;Food Technology,1978

5. Characteristics of low- and high-fat beef patties: effect of high hydrostatic pressure;Carballo;Journal of Food Protection,1997

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