On calculation of 'meat content' according to the quantitative ingredient declarations (QUID)

Journal of Food Engineering

Volumn 78, Issue 2, 2007, Pages 614-621

  Zukal E ^a   Kormendy L ^a  

^a Orszagos Husipari Kutatointezet KHT   (Hungary)

Author keywords

Connective tissue proteins; Meat content; Meat proteins; Quantitative ingredient declarations (QUID)

Indexed keywords

LABELING; NITROGEN; OILS AND FATS; PROTEINS; RAW MATERIALS; STANDARDIZATION; TISSUE;

CONNECTIVE TISSUE PROTEINS; MEAT CONTENT; MEAT PROTEINS; QUANTITATIVE INGREDIENT DECLARATIONS (QUID);

MEATS;

FATS; LABELING; MEAT; NITROGEN; PROTEINS; RAW MATERIALS; STANDARDS; TISSUE;

EID: 33746329308     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.10.033     Document Type: Article

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