Processing, Sensory and Chemical Properties of Wieners prepared from CO2, Brine and Conventionally Chilled Beef Raw Materials
- 1 March 1989
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 54 (2) , 277-279
- https://doi.org/10.1111/j.1365-2621.1989.tb03060.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Storage, Functional and Processing Characteristics of Pre‐ and Postrigor Beef Preblends for Wiener ProductionJournal of Food Science, 1982
- Influence of Postmortem Changes in Bovine Muscle on the Water‐Holding Capacity of Beef. Postmortem Storage of Muscle at 20°CJournal of Food Science, 1981
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955