Composition, storage stability and sensory properties of expanded extrudates from blends of corn starch and goat meat, lamb, mutton, spent fowl meat, or beef-Reference-Cited by-同舟云学术

Composition, storage stability and sensory properties of expanded extrudates from blends of corn starch and goat meat, lamb, mutton, spent fowl meat, or beef

Published:1999-06 Issue:2 Volume:52 Page:135-141
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Rhee K.S,Cho S.H,Pradahn A.M

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

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4. Formulating for extruders;Best;Prepared Foods,1989

5. A simple method for the isolation and purification of total lipids from animal tissues;Folch;Journal of Biological Chemistry,1957

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