RELATIONSHIP BETWEEN COMPOSITION AND STABILITY OF SAUSAGE-TYPE EMULSIONS-Reference-Cited by-同舟云学术

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RELATIONSHIP BETWEEN COMPOSITION AND STABILITY OF SAUSAGE-TYPE EMULSIONS

Published:1971-04 Issue:3 Volume:36 Page:426-430
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

MORRISON G. S.,WEBB N. B.,BLUMER T. N.,IVEY F. J.,HAQ A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1971.tb06380.x/fullpdf

Reference14 articles.

1. Electron Microscopy of a Meat Emulsion

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3. Storage stability of low-fat chicken sausages;Journal of Food Engineering;2006-02

4. A rapid method based on front-face fluorescence spectroscopy for the monitoring of the texture of meat emulsions and frankfurters;Meat Science;2004-06

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