Effects of Fat Source and Final Comminution Temperature on Fat Particle Dispersion, Emulsion Stability, and Textural Characteristics of Turkey Frankfurters-Reference-Cited by-同舟云学术

Effects of Fat Source and Final Comminution Temperature on Fat Particle Dispersion, Emulsion Stability, and Textural Characteristics of Turkey Frankfurters

Published:1991-06 Issue:6 Volume:70 Page:1424-1429
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

BATER B.,MAUSER A.J.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/70/6/1424/4307953/poultrysci70-1424.pdf

Reference15 articles.

1. Effects of types of fat and of rates and temperatures of comminution on dispersion of lipids in frankfurters;Ackerman;J. Food Sci.,1971

2. Functionality of muscle constituents in the processing of comminuted meat products;Acton;CRC Crit. Rev. Food Sci. Nutr.,1983

3. Official Methods of Analysis;Association of Official Analytical Chemists,1980

4. Type and level of fat and amount of protein and their effect on the quality of chicken frankfurters;Baker;Food Technol.,1969

5. Multiple range and multiple F tests;Duncan;Biometrics.,1955

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