SENSORY AND MECHANICAL ASSESSMENT OF THE QUALITY OF FRANKFURTERS-Reference-Cited by-同舟云学术

SENSORY AND MECHANICAL ASSESSMENT OF THE QUALITY OF FRANKFURTERS

Published:1990-01 Issue:4 Volume:21 Page:395-409
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Studies

Author:

BEILKEN S. L.,EADIE L. M.,JONES P. N.,HARRIS P. V.

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1990.tb00490.x/fullpdf

Reference26 articles.

1. Processing, Sensory and Chemical Properties of Wieners prepared from CO2, Brine and Conventionally Chilled Beef Raw Materials

2. Descriptors for Texture Profile Analysis of Frankfurter-Type Products from Minced Fish

3. Effects of Reduced Sodium Chloride and Added Phosphates on Physical and Sensory Properties of Turkey Frankfurters

4. R. C. BOSE, W. H. CLATWORTHY, and S. S. SHRIKHANDE, 1954 . Tables of partially balanced designs with two associate classes . North Carolina Agr. Exp. Sta. Tech. Bull., 107 .

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