EFFECTS OF LEVELS OF FAT AND PROTEIN ON THE STABILITY AND VISCOSITY OF EMULSIONS PREPARED FROM MECHANICALLY DEBONED POULTRY MEAT
- 1 January 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (1) , 197-201
- https://doi.org/10.1111/j.1365-2621.1978.tb09769.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Acceptability of Frankfurters Made from Mechanically Deboned Turkey Frames as Affected by Formulation ChangesPoultry Science, 1975
- Frankfurters Made From Mechanically Deboned Poultry Meat (MDPM)Poultry Science, 1974
- Physical and Functional Properties of Mechanically Deboned Poultry Meat as Used in the Manufacture of FrankfurtersPoultry Science, 1973
- 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