Morphology and texture of bologna sausage as related to content of fat, starch and egg white

Journal of Food Science

Volumn 61, Issue 3, 1996, Pages 652-665

  Carballo, J ^a   Fernandez, P ^a   Barreto, G ^a   Solas, M T ^b   Jimenez Colmenero, F ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

egg white; fat content; meat emulsion; microstructure; starch

Indexed keywords

EID: 0029840960     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb13179.x     Document Type: Article

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