✦ LIBER ✦

High-pressure-cooked Low-fat Pork and Chicken Batters as Affected by Salt Levels and Cooking Temperature

✍ Scribed by F. JIMÉNEZ-COLMENERO; P. FERNÁNDEZ; J. CARBALLO; F. FERNÁNDEZ-MARTÍN.

Book ID: 108821586
Publisher: Institute of Food Technologists
Year: 2006
Tongue: English
Weight: 85 KB
Volume: 63
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1998.tb15806.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Characteristics of High- and Low-Fat Bol

Characteristics of High- and Low-Fat Bologna Sausages as Affected by Final Internal Cooking Temperature and Chilling Storage

✍ Carballo, José; Fernández, Paloma; Barreto, Giovana; Solas, Maria T; Colmenero, 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 805 KB

A study was made of the effect that final internal processing temperature (63, 70 and 78°C) and chilling storage (2°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

Cook Yield, Texture and Gel Ultrastructu

Cook Yield, Texture and Gel Ultrastructure of Model Beef Batters as Affected by Low Levels of Calcium, Magnesium and Zinc Chloride

✍ R. Nayak; P. B. Kenney; S. Slider; M. K. Head; J. Killefer 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 298 KB