Functionality of Fillers and Meat Ingredients in Comminuted Meat Products
- 1 January 1981
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 14 (4) , 295-303
- https://doi.org/10.1016/s0315-5463(81)72930-4
Abstract
No abstract availableThis publication has 37 references indexed in Scilit:
- PHYSICO‐CHEMICAL STUDIES OF MODEL MEAT EMULSION IN RELATION TO THE PREPARATION OF STABLE SHEEP AND GOAT MEAT SAUSAGEJournal of Food Science, 1979
- Functionality of Fillers in Comminuted Meat ProductsCanadian Institute of Food Science and Technology Journal, 1979
- PHYSICAL AND CHEMICAL INFLUENCES ON MEAT EMULSION STABILITY IN A MODEL EMULSITATORJournal of Food Science, 1977
- Heat-induced complex formation between myosin and soybean 7S globulinsJournal of Agricultural and Food Chemistry, 1977
- EFFECT OF TEMPERATURE AND pH ON PROTEIN‐PROTEIN INTERACTION IN ACTOMYOSIN SOLUTIONSJournal of Food Science, 1976
- THE FUNCTIONALITY OF BINDERS IN MEAT EMULSIONSJournal of Food Science, 1975
- EFFECT OF COMPOSITION ON THE STABILITY OF SAUSAGE-TYPE EMULSIONSJournal of Food Science, 1973
- DEVELOPMENT OF A PROTOTYPE SAUSAGE EMULSION PREPARATION SYSTEMJournal of Food Science, 1972
- A Simple Method of Estimating the Emulsifying Capacity of Various Sausage MeatsJournal of Food Science, 1964
- Studies on the Emulsifying Properties of Some Intracellular Beef Muscle ProteinsabJournal of Food Science, 1963