Influence of Smokehouse Air Flow Patterns, Air Changes and Cook Cycles on Texture and Shrinkage of Wieners
- 1 March 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (2) , 421-424
- https://doi.org/10.1111/j.1365-2621.1988.tb07720.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Moisture mobility in meat emulsion during cookingInternational Journal of Food Science & Technology, 1982
- Selection of an Objective Test of Wiener Texture by Sensory AnalysisCanadian Institute of Food Science and Technology Journal, 1975
- EFFECT OF SMOKEHOUSE TEMPERATURE, HUMIDITY AND AIR VELOCITY ON RATE OF HEATING AND QUALITY OF FRANKFURTERSJournal of Food Science, 1974