Author:
Bañón S.,Díaz P.,Nieto G.,Castillo M.,Álvarez D.
Reference28 articles.
1. A rapid method based on front-face fluorescence spectroscopy for the monitoring of the texture of meat emulsions and frankfurters;Allais;Meat Science,2004
2. Prediction of meat emulsion stability using reflection photometry;Álvarez;Journal of Food Engineering,2007
3. Brühwurst-Herstellung. Zerkleinerung des Bindegebes und Temperaturführung;Ambrosiadis;Fleischwirtschaft,1984
4. Use of a fiber optic probe to predict meat emulsion breakdown;Barbut;Italian Journal of Food Science,1998
5. Effect of cooking temperature on the microstructure of meat batters prepared with salt and phosphate;Barbut;Lebensmittel Wissenchaft und Technologie,1996
Cited by
23 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献