✦ LIBER ✦

Selection of fillers based on zp values of meat emulsion properties during smokehouse cooking

✍ Scribed by LINO R. CORREIA; GAURI S. MITTAL

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

Selection Criteria of Meat Emulsion Fill

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

Kinetics of pH and colour of meat emulsi

✍ Correia, L.R.; Mittal, G.S. 📂 Article 📅 1991 🏛 Elsevier Science 🌐 English ⚖ 597 KB