QUALITY CHARACTERISTICS OF TURKEY BOLOGNA FORMULATED WITH CARRAGEENAN, STARCH, MILK AND SOY PROTEIN
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.1993.tb00503.x/fullpdf
Reference17 articles.
1. Functionality of muscle constituents in the processing of comminuted meat products
2. Potato Starch and Flour in Frankfurters: Effect on Chemical and Sensory Properties, and Total Plate Counts
3. EFFECTS OF SUBSTITUTING ADDED WATER FOR FAT ON THE TEXTURAL, SENSORY, AND PROCESSING CHARACTERISTICS OF BOLOGNA
4. Low-fat, High-added Water Bologna: Effects of Massaging, Preblending, and Time of Addition of Water and Fat on Physical and Sensory Characteristics
5. Comminuted Meat Products: Functional and Microstructural Effects of Fillers and Meat Ingredients
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