✦ LIBER ✦

PHYSICAL AND SENSORY PROPERTIES OF MEATSTICK PRODUCTS AS AFFECTED BY FORMULATION AND DRYING: SENSORY-INSTRUMENTAL RELATIONSHIPS

✍ Scribed by ANN BARRETT; ARMAND CARDELLO; PAUL MAGUIRE; ARTHUR DEFAO; IRWIN TAUB

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Composition, Properties and Sensory Qual

✍ Tomasz Lesiow; Herbert W. Ockerman; Konrad Dabrowski 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 471 KB

Chemical, Physical and Sensory Character

✍ CHAN LEE; LARRY R. BEUCHAT 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 607 KB

The sensory quality of dry fermented sau

✍ Aurora Marco; José Luis Navarro; Mónica Flores 📂 Article 📅 2007 🏛 Springer 🌐 English ⚖ 220 KB

Textural Properties and Sensory Quality

✍ V. D. TRUONG; W. M. WALTER JR.; K. L. BETT 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 118 KB

Chemical, physical and sensory character

✍ Chinyere I. Iwuoha; Kenneth E. Umunnakwe 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 744 KB

Microbial and Sensory Quality of Boneles

✍ J.A. KARRER; J.D. KEMP; B.E. LANGLOIS; J.D. FOX 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 650 KB