✦ LIBER ✦

Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage

✍ Scribed by Peng WANG; Xing-lian XU; Guang-hong ZHOU

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The influence of mechanically deboned me

✍ Thomsen, H.Harding; Zeuthen, P. 📂 Article 📅 1988 🏛 Elsevier Science 🌐 English ⚖ 569 KB

Combined effects of NaCl and raw meat pH

✍ Eero J. Puolanne; Marita H. Ruusunen; Jukka I. Vainionpää 📂 Article 📅 2001 🏛 Elsevier Science 🌐 English ⚖ 277 KB

Studies on emulsion-type buffalo meat sa

✍ Krishnan, K.R.; Sharma, N. 📂 Article 📅 1990 🏛 Elsevier Science 🌐 English ⚖ 474 KB

Effect of tannic acid and kiam wood extr

✍ Sajid Maqsood; Soottawat Benjakul; Amjad Khansaheb Balange 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 743 KB

Physicochemical Effects of the Lipid Pha

✍ M.K. Youssef; S. Barbut 📂 Article 📅 2010 🏛 Institute of Food Technologists 🌐 English ⚖ 283 KB

The effect of various types of poultry p

✍ Mustafa Karakaya; Cemalettin Saricoban; Mustafa T. Yilmaz 📂 Article 📅 2004 🏛 Springer 🌐 English ⚖ 120 KB