✦ LIBER ✦

Kinetics of pH and colour of meat emulsions containing various fillers during smokehouse cooking

✍ Scribed by Correia, L.R.; Mittal, G.S.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Kinetics of hydration properties of meat

✍ Correia, L.R.; Mittal, G.S. 📂 Article 📅 1991 🏛 Elsevier Science 🌐 English ⚖ 867 KB

STRESS RELAXATION KINETICS OF MEAT BATTE

✍ L. R. CORREIA; G. S. MITTAL 📂 Article 📅 1990 🏛 John Wiley and Sons 🌐 English ⚖ 921 KB

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✍ L. R. CORREIA; G. S. MITTAL 📂 Article 📅 1991 🏛 John Wiley and Sons 🌐 English ⚖ 564 KB

Selection of fillers based on zp values

✍ LINO R. CORREIA; GAURI S. MITTAL 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 525 KB

Selection Criteria of Meat Emulsion Fill

✍ L.R. CORREIA; G.S. MITTAL; W.R. USBORNE 📂 Article 📅 1991 🏛 Institute of Food Technologists 🌐 English ⚖ 771 KB