Ultrastructural Changes During Chopping and Cooking of A Frankfurter Batter
- 1 May 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (3) , 1011-1013
- https://doi.org/10.1111/j.1365-2621.1982.tb12768.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- MICROSTRUCTURAL COMPARISONS OF THREE COMMERCIAL FRANKFURTERSJournal of Food Science, 1978
- THE EFFECT OF TEXTURED SOY FLOUR PARTICLES ON THE MICROSCOPIC MORPHOLOGY OF FRANKFURTERSJournal of Food Science, 1975
- Electron Microscopy of a Meat EmulsionJournal of Food Science, 1967