A TEXTURE STUDY OF FRANKFURTERS
- 1 December 1977
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 8 (4) , 487-496
- https://doi.org/10.1111/j.1745-4603.1977.tb01199.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- A RHEOLOGICAL METHOD FOR EVALUATING THE TEXTURAL QUALITIES OF COOKED MUTTONJournal of Food Science, 1977
- METHOD FOR OBTAINING COMPRESSION AND SHEAR COEFFICIENTS OF FOODS USING CYLINDRICAL PUNCHESJournal of Texture Studies, 1975
- Selection of an Objective Test of Wiener Texture by Sensory AnalysisCanadian Institute of Food Science and Technology Journal, 1975
- The Use of Heat Treated Meat in Chicken 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