EFFECT OF SMOKEHOUSE TEMPERATURE, HUMIDITY AND AIR VELOCITY ON RATE OF HEATING AND QUALITY OF FRANKFURTERS
- 1 May 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (3) , 602-604
- https://doi.org/10.1111/j.1365-2621.1974.tb02958.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Microwave Processing of Wieners 1 . Composition and Method of PreparationCanadian Institute of Food Technology Journal, 1969
- The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem PigmentsJournal of the Science of Food and Agriculture, 1956