MICROSTRUCTURAL COMPARISONS OF THREE COMMERCIAL FRANKFURTERS
- 1 May 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (3) , 845-848
- https://doi.org/10.1111/j.1365-2621.1978.tb02436.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- THE EFFECT OF TEXTURED SOY FLOUR PARTICLES ON THE MICROSCOPIC MORPHOLOGY OF FRANKFURTERSJournal of Food Science, 1975
- Frankfurters Made from Mechanically Deboned Poultry Meat (MDPM)Poultry Science, 1974
- Emulsifying Characteristics of Prerigor and Postrigor Poultry MusclePoultry Science, 1971
- Electron Microscopy of a Meat EmulsionJournal of Food Science, 1967
- A Simple Method of Estimating the Emulsifying Capacity of Various Sausage MeatsJournal of Food Science, 1964