EFFECT OF LIPID AND CHOPPING TEMPERATURES ON SAUSAGE EMULSION STABILITY IN A MODEL SYSTEM
- 1 November 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (6) , 1210-1213
- https://doi.org/10.1111/j.1365-2621.1975.tb01053.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- 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
- RELATIONSHIP BETWEEN COMPOSITION AND STABILITY OF SAUSAGE‐TYPE EMULSIONSJournal of Food Science, 1971
- EFFECTS OF TYPES AND LEVELS OF FAT AND RATES AND TEMPERATURES OF COMMINUTION ON THE PROCESSING AND CHARACTERISTICS OF FRANKFURTERSJournal of Food Science, 1971
- STABILITY OF OIL‐IN‐WATER EMULSIONS. 1. Effects of Surface Tension, Level of Oil, Viscosity and Type of Meat ProteinJournal of Food Science, 1970
- THE MEASUREMENT OF EMULSIFYING CAPACITY BY ELECTRICAL RESISTANCEJournal of Food Science, 1970