Author:
Froning G.W.,Neelakantan Sankara
Subject
Animal Science and Zoology,General Medicine
Reference9 articles.
1. Preblended and prerigor meat in sausage emulsions;Acton;Food Technol.,1969
2. Histological characteristics of turkey meat emulsions;Froning;Poultry Sci.,1970
3. Color and texture of ground turkey meat products as affected by dried egg white solids;Froning;Poultry Sci.,1968
4. Hargus, G. L., G. W. Froning, C. A. Mebus, S. Neelakantan and T. E. Hartung, 1970. Effect of processing variables on stability and protein ex-tractability of turkey meat emulsions. J. Food Sci
5. Meat emulsions;Saffle;Advances in Food Research,,1968
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44 articles.
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