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HARDNESS OF COOKED RICE AS AFFECTED BY VARIETIES, COOLING METHODS AND CHILL STORAGE

✍ Scribed by YING MA; DA-WEN SUN

Book ID
111339191
Publisher
John Wiley and Sons
Year
2009
Tongue
English
Weight
200 KB
Volume
32
Category
Article
ISSN
0145-8876

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A study was made of the effect that final internal processing temperature (63, 70 and 78Β°C) and chilling storage (2Β°C) exerted on the characteristics (cooking loss, purge loss, colour, Instron texture profile analysis) of high-fat (242 g kg-') and low-fat (100 g kg-') bologna sausage. High-fat sausa