Emulsification

Handbook of Meat Processing

Volumn , Issue , 2010, Pages 143-168

  Allais, Irene ^a  

^a CEMAGREF   (France)

Author keywords

"Emulsified" meat products defined according to their appearance; Binding of interfacial protein film (IPF) to protein matrix; Bulk physicochemical and organoleptic properties of emulsions moleceular and colloidal interactions; Different technology combinations for manufacturing "cold" emulsions; Emulsification unit operation and three specific aims; Emulsified meat products; Mechanically deboned meat (MDM); Nonmeat components role in "emulsified" meat products; Theory of emulsion

Indexed keywords

EID: 84886530547     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780813820897.ch7     Document Type: Chapter

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