MEAT EMULSION STABILITY. Influence of Hydrophilic Lipophilic Balance, Salt Concentration and Blending with Surfactants
- 1 November 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (7) , 1121-1124
- https://doi.org/10.1111/j.1365-2621.1971.tb03361.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- A Simple Method of Estimating the Emulsifying Capacity of Various Sausage MeatsJournal of Food Science, 1964