FUNCTIONALITY OF FILLERS IN COMMINUTED MEAT-PRODUCTS

[1] STABILITY OF OIL-IN-WATER EMULSIONS .1. EFFECTS OF SURFACE TENSION, LEVEL OF OIL, VISCOSITY AND TYPE OF MEAT PROTEIN [J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (06) : 852 - &

[2] ACTON JC, 1971, J FOOD SCI, V36, P1118

[3] ANDERSON HV, 1967, MEAT PROCESSING, V2, P17

[4] [Anonymous], 1975, OFFICIAL METHODS ANA

[5] SIMPLE METHOD OF ESTIMATING EMULSIFYING CAPACITY OF VARIOUS SAUSAGE MEATS [J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (06) : 774 - &

[6] CARPENTER JA, 1965, FOOD TECHNOL-CHICAGO, V19, P1567

[7] COMER FW, 1978, CEREAL CHEM, V55, P818

[8] Hamm R., 1973, Fleischwirtschaft, V53, P73

[9] HANSEN LJ, 1960, FOOD TECHNOL-CHICAGO, V14, P565

[10] STUDIES ON EMULSIFYING PROPERTIES OF SOME INTRACELLULAR BEEF MUSCLE PROTEINS [J]. JOURNAL OF FOOD SCIENCE, 1963, 28 (06) : 663 - &

[1] STABILITY OF OIL-IN-WATER EMULSIONS .1. EFFECTS OF SURFACE TENSION, LEVEL OF OIL, VISCOSITY AND TYPE OF MEAT PROTEIN [J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (06) : 852 - &

[2] ACTON JC, 1971, J FOOD SCI, V36, P1118

[3] ANDERSON HV, 1967, MEAT PROCESSING, V2, P17

[4] [Anonymous], 1975, OFFICIAL METHODS ANA

[5] SIMPLE METHOD OF ESTIMATING EMULSIFYING CAPACITY OF VARIOUS SAUSAGE MEATS [J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (06) : 774 - &

[6] CARPENTER JA, 1965, FOOD TECHNOL-CHICAGO, V19, P1567

[7] COMER FW, 1978, CEREAL CHEM, V55, P818

[8] Hamm R., 1973, Fleischwirtschaft, V53, P73

[9] HANSEN LJ, 1960, FOOD TECHNOL-CHICAGO, V14, P565

[10] STUDIES ON EMULSIFYING PROPERTIES OF SOME INTRACELLULAR BEEF MUSCLE PROTEINS [J]. JOURNAL OF FOOD SCIENCE, 1963, 28 (06) : 663 - &