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Functionality of Fillers in Comminuted Meat Products

  • Published:1979-10 Issue:4 Volume:12 Page:157-165
  • ISSN:0315-5463
  • Container-title:Canadian Institute of Food Science and Technology Journal
  • language:en
  • Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Comer F.W.

Publisher

Elsevier BV

Subject

General Computer Science

Reference27 articles.

1. Cereal laboratory methods,1972

2. Oflicial methods of analysis,1975

3. Stability of oil-in-water emulsions I. Effects of surface tension, level of oil, viscosity and type of meat protein;Acton;J. Food Sci.,1970

4. Stability of oil-in-water emulsion 2. Effects of oil phase volume, stability test, viscosity, type of oil and protein additive;Acton;J. Food Sci.,1971

5. How the small plant can profitably use least-cost formulation;Anderson;Meal Processing,1967

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