Texture of Emulsified Cooked Meat Products by Three Different Methods of Measurement
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb09153.x/fullpdf
Reference22 articles.
1. The Effect of Level of Skin on the Quality of Chicken Frankfurters
2. EFFECT OF pH ON THE QUALITY OF CHICKEN FRANKFURTERS
3. Effect of Stuffing Variables on the Quality of Chicken Frankfurters
4. Acceptability of Frankfurters Made from Chicken, Rabbit, Beef, and Pork
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2. Characterisation of low-fat high-dietary fibre frankfurters;Meat Science;1999-07
3. Textural profile analysis test conditions for meat products;Food Research International;1992-01
4. Smokehouse Process Conditions for Meat Emulsion Cooking;Journal of Food Science;1987-09
5. Pin Versus Disk Punch Measurements of Frankfurter Texture;Journal of Food Science;1986-03
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