ORGANOLEPTIC ACCEPTABILITY OF VARIOUS COOKED MUTTON SALAMI FORMULATIONS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1974.tb07340.x/fullpdf
Reference17 articles.
1. EXTRACTABLE-EMULSIFYING CAPACITY OF HAND AND MECHANICALLY-DEBONED MUTTON
2. PREPARATION OF MUTTON SAUSAGES
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1. Technological suitability of mutton for meat cured products;Meat Science;1997-11
2. Microbiology of Fresh and Restructured Lamb Meat: A Review;Critical Reviews in Microbiology;1995-01
3. Formulation and Characteristics of a Fermented Pepperoni Using Mutton and Fowl;Canadian Institute of Food Science and Technology Journal;1988-10
4. Acceptability of Flavor, Texture, and Appearance in Mutton Processed Meat Products Made by Smoking, Curing, Spicing, Adding Starter Cultures and Modifying Fat Source;Journal of Food Science;1986-11
5. Bioavailability to Rats of Calcium in Meat Products Prepared from Hand or Mechanically Deboned Beef Shank;The Journal of Nutrition;1984-05-01
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