SCOPUS 정보 검색 플랫폼

Volumn 36, Issue 2, 1971, Pages 261-265

EFFECTS OF TYPES AND LEVELS OF FAT AND RATES AND TEMPERATURES OF COMMINUTION ON THE PROCESSING AND CHARACTERISTICS OF FRANKFURTERS

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987280095 PISSN: 00221147 EISSN: 17503841 Source Type: Journal
DOI: 10.1111/j.1365-2621.1971.tb04038.x Document Type: Article

Times cited : (54)

References (9)

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- 10th ed., Assoc. of Off. Agr. Chemists,. Washington, D.C.
- (1965) Official Methods of Analysis

2
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- Biochemistry of meat hydration
- (1960) Advan. Food Res. , vol.10 , pp. 355
- Hamm, R.¹

3
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- American Meat Institute, Chicago, Illinois
- (1966) Prepared meat product manufacturing
- MacKenzie, D.S.¹

4
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- Peeling ease of frankfurters. 1. Effects of chemical composition, heat, collagen, and type of fat
- (1964) Food Technol. , vol.18 , pp. 1954
- Saffle, R.L.¹ Carpenter, J.A.² Moore, D.G.³

5
- 0014240654
- Meat emulsions
- (1968) Advan. Food Res. , vol.16 , pp. 105
- Saffle, R.L.¹

6
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- Communited meat emulsions‐the capacity of meats for emulsifying fat
- (1961) Food Technol. , vol.16 , pp. 468
- Swift, C.E.¹ Lockett, C.² Fryar, A.J.³

7
- 84985230521
- Comminuted meat emulsions: relation of the melting characteristics of fats to emulsion stability
- (1968) Food Technol , vol.22 , pp. 775
- Swift, C.E.¹ Townsend, W.E.² Witnauer, L.P.³

8
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- Comminutted meat emulsions: differential thermal analysis of fat transitions
- (1968) Food Technol. , vol.22 , pp. 319
- Townsend, W.E.¹ Witnauer, L.P.² Riloff, J.A.³ Swift, C.E.⁴

9
- 84987370059
- Differential thermal analysis of fats in sausage formulation. Proc. 21st Annual Reciprocal Meat Conf.
- (1968) , pp. 378
- Townsend, W.E.¹ Ackerman, S.A.² Blinkoff, B.³ Swift, C.E.⁴

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.