Technological properties of natural hog casings treated with surfactant solutions

Journal of Food Engineering

Volumn 89, Issue 1, 2008, Pages 17-23

  Santos, Elisa dos ^a   Müller, Carmen M O ^a   Laurindo, João Borges ^a   Petrus, José C C ^a   Ferreira, Sandra R S ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Calabrese sausage; Natural hog casing; Soy lecithin; Stuffing yield

Indexed keywords

CONCENTRATION (PROCESS); ELONGATION; FOOD PROCESSING; POROSITY; SURFACE ACTIVE AGENTS; VEGETABLE OILS;

CALABRESE SAUSAGE; NATURAL HOG CASING; SOY LECITHIN; STUFFING YIELD; SURFACTANT SOLUTIONS;

FOOD PRODUCTS;

GLYCINE MAX; SUIDAE;

EID: 44649189111     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.03.024     Document Type: Article

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