𝔖 Bobbio Scriptorium
✦   LIBER   ✦

The use of mutton tallow fat in fish sausages

✍ Scribed by Haluk Turgut; David Pearson; James Brennan

Book ID
102432309
Publisher
John Wiley and Sons
Year
1979
Tongue
English
Weight
244 KB
Volume
30
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

High-pressure-induced changes in the cha
High-pressure-induced changes in the characteristics of low-fat and high-fat sausages
✍ Colmenero, Francisco JimΓ©nez; Carballo, JosΓ©; FernΓ‘ndez, Paloma; Barreto, Giovan πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 335 KB πŸ‘ 2 views

The purpose of this study was to analyse the consequences of applying high pressures (100 and 300 MPa for 5 and 20 min) on characteristics such as water and fat binding properties, texture, colour, microstructure and microbiology of low-fat (90 g kg~1, LF) and high-fat (247 g kg~1, HF) meat emulsion