Processing, Sensory and Chemical Properties of Wieners prepared from CO2, Brine and Conventionally Chilled Beef Raw Materials-Reference-Cited by-同舟云学术

Processing, Sensory and Chemical Properties of Wieners prepared from CO2, Brine and Conventionally Chilled Beef Raw Materials

Published:1989-03 Issue:2 Volume:54 Page:277-279
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

ABU-BAKAR A.,REAGAN J.O.,VAUGHTERS H.M.,TOWNSEND W.E.,CARPENTER J.A.,MILLER M.F.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb03060.x/fullpdf

Reference11 articles.

1. Storage, Functional and Processing Characteristics of Pre- and Postrigor Beef Preblends for Wiener Production

2. A. AbuBakar, J. O. Reagan, H. M. Vaughters, J. A. Carpenter, and D. R. Campion, 1983 . Sensory, cooking and chemical properties of hamburger patties prepared from CO2, brine and conventionally chilled beef. Unpublished.

3. Anon.1980 . Meat management guide . Meat Ind. Dec, p.47 .

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