Rheological changes during thermal processing of low-fat meat emulsions formulated with different texture-modifying ingredients

European Food Research and Technology

Volumn 203, Issue 3, 1996, Pages 252-254

  Fernández, Paloma ^a   Barreto, Giovana ^a   Carballo, José ^a   Colmenero, Francisco Jiménez ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Gelation; Low fat; Meat emulsions; Non meat ingredients

Indexed keywords

EID: 0013308017     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/bf01192873     Document Type: Article

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