UTILIZATION OF BEEF AND PORK SKIN HYDROLYZATES AS A BINDER OR EXTENDER IN SAUSAGE EMULSIONS
- 1 February 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (2) , 268-270
- https://doi.org/10.1111/j.1365-2621.1973.tb01402.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Über den Einfluß eines hohen Kollagengehaltes im Futter auf Entwicklung und Bindegewebansatz bei wachsenden RattenZeitschrift Fur Ernahrungswissenschaft, 1970
- DEVELOPMENT OF A MICRO‐EMULSIFIERJournal of Food Science, 1970
- The Relationship Between Collagen Content and Emulsifying Capacity of Poultry MeatPoultry Science, 1966
- The Amino Acid Deficiencies of Gelatin for the Growing ChickenPoultry Science, 1966
- A Simple Method of Estimating the Emulsifying Capacity of Various Sausage MeatsJournal of Food Science, 1964