Meat batter production in an extended vane pump-grinder injecting curing salt solutions to reduce energy requirements: variation of curing salt amount injected with the solution-Reference-Cited by-同舟云学术

Meat batter production in an extended vane pump-grinder injecting curing salt solutions to reduce energy requirements: variation of curing salt amount injected with the solution

Published:2016-04-01 Issue:1 Volume:97 Page:74-81
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Irmscher Stefan B¹,Terjung Eva-Maria¹,Gibis Monika¹,Herrmann Kurt¹,Kohlus Reinhard²,Weiss Jochen¹

Affiliation:

1. Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstrasse 21/25 70599 Stuttgart Germany

2. Department of Process Engineering and Food Powders; Institute of Food Science and Biotechnology, University of Hohenheim; Garbenstrasse 25 70599 Stuttgart Germany

Funder

German Ministry of Economics and Energy

FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn)

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7684/fullpdf

Reference37 articles.

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