Some Physico-chemical ‘Constants’ of Various Meats for Optimum Sausage Formulation
- 1 January 1979
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 12 (3) , 145-148
- https://doi.org/10.1016/s0315-5463(79)73102-6
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- QUANTITATIVE DETERMINATION OF COMBINED HEMOGLOBIN AND MYOGLOBIN IN VARIOUS POULTRY MEATSJournal of Food Science, 1973
- A Simple Method of Estimating the Emulsifying Capacity of Various Sausage MeatsJournal of Food Science, 1964
- Quantitative Estimations of Myoglobin and Hemoglobin in Beef Muscle ExtractsJournal of Animal Science, 1960