Conductivities and ohmic heating of meat emulsion batters

Journal of Muscle Foods

Volumn 15, Issue 2, 2004, Pages 121-137

  Shiksat, N ^a   Lyng, J G ^a   Brunton, N P ^a   McKenna, B M ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

ELECTRIC CONDUCTIVITY; ELECTROLYTES; EMULSIONS; FOOD PRODUCTS; HEATING; MATHEMATICAL MODELS; MELTING; PROTEINS; REDUCTION; SALTS; STARCH;

ELECTROLYTIC INGREDIENTS; EMULSION BATTERS; GELATINIZATION; OHMIC HEATING RATES;

MEATS;

GLYCINE MAX; SOLANUM TUBEROSUM;

EID: 3242717002     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2004.tb00716.x     Document Type: Article

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