RELATIONSHIP BETWEEN CHOPPING TEMPERATURES AND FAT AND WATER BINDING IN COMMINUTED MEAT BATTERS-Reference-Cited by-同舟云学术

RELATIONSHIP BETWEEN CHOPPING TEMPERATURES AND FAT AND WATER BINDING IN COMMINUTED MEAT BATTERS

Published:1975-09 Issue:5 Volume:40 Page:1061-1064
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BROWN D. D.,TOLEDO R. T.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1975.tb02267.x/fullpdf

Reference13 articles.

1. H.G. Aboul-Saad, 1970 . Studies on food emulsions . Ph.D. thesis , University of Georgia, Athens, Ga.

2. Electron Microscopy of a Meat Emulsion

3. D.D. Brown, 1972 . A study of factors affecting stability and quality characteristics in sausage systems . Ph.D. thesis , University of Georgia, Athens, Ga.

Cited by 42 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

1. Quality Evaluation of Buffalo Meatballs Produced at Different Comminution Process Temperatures;Malaysian Journal of Fundamental and Applied Sciences;2023-08-27

2. Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion;Foods;2023-01-31

3. Temperature-dependent properties of fat in adipose tissue from pork, beef and lamb. Part 1: microstructural, thermal, and spectroscopic characterisation;Food & Function;2022

4. Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein;Journal of Food Science;2020-10-10

5. Cold‐batter mincing of hot‐boned and crust‐freeze‐air‐chilled ham muscle reduced fat content in protein gels;International Journal of Food Science & Technology;2020-05-15