Low‐fat, High Added Water Bologna from Massaged, Minced Batter
- 1 March 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (2) , 259-264
- https://doi.org/10.1111/j.1365-2621.1993.tb04251.x
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
- Low‐fat, High Added‐water Bologna Formulated with Texture‐modifying IngredientsJournal of Food Science, 1991
- Low‐fat, High‐added Water Bologna: Effects of Massaging, Preblending, and Time of Addition of Water and Fat on Physical and Sensory CharacteristicsJournal of Food Science, 1990
- EFFECTS OF SUBSTITUTING ADDED WATER FOR FAT ON THE TEXTURAL, SENSORY, AND PROCESSING CHARACTERISTICS OF BOLOGNA1Journal of Muscle Foods, 1990
- Effect of Heating Rate and Protein Concentration on Gel Strength and Water Loss of Muscle Protein GelsJournal of Food Science, 1989
- Rheological Behavior of Comminuted Meat BattersJournal of Food Science, 1988
- Effects of Preblending, Reduced Fat and Salt Levels on Frankfurter CharacteristicsJournal of Food Science, 1987
- Effect of Heating Rate on Thermally Formed Myosin, Fibrinogen and Albumin GelsJournal of Food Science, 1986
- COMPARISON OF TWO INSTRUMENTAL METHODS WITH SENSORY TEXTURE OF PROTEIN GELS2Journal of Texture Studies, 1985
- ON THE RHEOLOGY OF MINCED MEATJournal of Texture Studies, 1975
- EFFECT OF COMPOSITION ON THE STABILITY OF SAUSAGE-TYPE EMULSIONSJournal of Food Science, 1973