✦ LIBER ✦

RHEOLOGICAL AND GELATION PROPERTIES OF REDUCED SALT MEAT EMULSIONS CONTAINING POLYPHOSPHATES

✍ Scribed by S. BARBUT; G.S. MITTAL

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Rheological and Gelation Properties of M

✍ S. BARBUT; G.S. MITTAL 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 590 KB

GELATION KINETICS of MEAT EMULSIONS CONT

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

EFFECTS OF SALT REDUCTION ON THE RHEOLOG

✍ G. S. MITTAL; S. BARBUT 📂 Article 📅 1989 🏛 John Wiley and Sons 🌐 English ⚖ 637 KB

Effects of salt reduction on the rheolog

✍ Barbut, S.; Mittal, G.S. 📂 Article 📅 1989 🏛 Elsevier Science 🌐 English ⚖ 675 KB

Gelation behaviour and rheological prope

✍ Fang Li; Xiangzhen Kong; Caimeng Zhang; Yufei Hua 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 454 KB

Gelation properties of salt soluble meat

✍ Sarah Comfort; Nazlin K. Howell 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 585 KB