CHANGES IN MEAT COMPONENTS DURING FERMENTATION, HEAT PROCESSING AND DRYING OF A SUMMER SAUSAGE
- 1 November 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (7) , 1228-1231
- https://doi.org/10.1111/j.1365-2621.1973.tb07244.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- EFFECT OF FERMENTATION TEMPERATURE ON CHANGES IN MEAT PROPERTIES AND FLAVOR OF SUMMER SAUSAGE1Journal of Milk and Food Technology, 1972
- Some Protein Changes During Post‐Mortem Tenderization in Poultry MeatJournal of Food Science, 1964
- Some Properties of the Fibrillar Proteins of Normal and Watery Pork MuscleJournal of Food Science, 1962