Use of a fiber optic probe to predict meat emulsion breakdown

Italian Journal of Food Science

Volumn 10, Issue 3, 1998, Pages 253-259

  Barbut, S ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Bologna; Emulsion stability; Fiber optic; Frankfurter; Meat batter

Indexed keywords

EID: 0039990138     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (18)

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