EFFECTS OF VEGETABLE PROTEINS, GLYCEROL, SALT AND SUGAR CONTENTS ON THE TEXTURE AND THE STABILITY OF FRANKFURTER TYPE MEAT EMULSIONS DURING COOKING

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作者：

LACROIX, C ^{[1
]}

CASTAIGNE, F ^{[1
]}

机构：

[1] UNIV LAVAL,CTR RECH & NUTR,QUEBEC CITY G1K 7P4,QUEBEC,CANADA

来源：

LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1985年 / 18卷 / 01期

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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页码：1 / 14

页数：14

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[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1985, 18 (01): : 34 - 43
[3] MEAT EMULSIFICATION - EFFECTS OF SOME INGREDIENTS - VEGETABLE PROTEINS, SALT, SUGAR AND GLYCEROL
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[J]. SCIENCES DES ALIMENTS, 1984, 4 (04) : 505 - 522
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[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1985, 18 (01): : 44 - 52
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