RELATIONSHIP BETWEEN COMPOSITION, STABILITY AND RHEOLOGICAL PROPERTIES OF RAW COMMINUTED MEAT BATTERS

Journal of Food Science

Volumn 42, Issue 3, 1977, Pages 725-727

  TOLEDO, R ^a   CABOT, J ^a   BROWN, D ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987305257     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1977.tb12588.x     Document Type: Article

References (5)

1. Relationship between chopping temperatures and fat and water binding in cornminuted meat batters
2. Advances in sausage meat rheology
3. Zur Rheologie des Fleisches. 1. Messung der Fleisseigenshaften van muskel hokogenaten mit dem rotationsuiskosimeter
4. Zur Rheologie. des Fleisches. 2. Das fleissverhalten van modellbraten und seine beziehung zum wassen‐bindungwer mogen des 5eisches