✦ LIBER ✦

PROCESSING PARAMETER EFFECTS ON TEXTURAL CHARACTERISTICS OF REDUCED-FAT PORK SAUSAGE

✍ Scribed by DOUG M. ROTH; FLOYD K. MCKEITH; M. SUSAN BREWER

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Thermoirreversible Characteristics of Cu

✍ TAKAHIRO FUNAMI; FUMIO YOTSUZUKA; HIDEO YADA; YUKIHIRO NAKAO 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 111 KB

PROCESSING PARAMETER EFFECTS ON SENSORY

✍ D.M. ROTH; F.K. MCKEITH; M.S. BREWER 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 585 KB

Effect of substituting pork backfat with

✍ S.S Abiola; S.W Adegbaju 📂 Article 📅 2001 🏛 Elsevier Science 🌐 English ⚖ 109 KB

Effect of Processing Variables on the Mi

✍ J. O. REAGAN; F. H. LIOU; A. E. REYNOLDS; J. A. CARPENTER 📂 Article 📅 1983 🏛 Institute of Food Technologists 🌐 English ⚖ 521 KB

Effect of fat level and partial replacem

✍ E Muguerza; G Fista; D Ansorena; I Astiasaran; J.G Bloukas 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 188 KB

Chopping temperature effects on the char

✍ F.Jiménez Colmenero; A.V. Carrascosa; G. Barreto; P. Fernandez; J. Carballo 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 666 KB