RELATIONSHIP BETWEEN COMPOSITION AND STABILITY OF SAUSAGE-TYPE EMULSIONS

[1] ACTON JC, 1969, FOOD TECHNOL-CHICAGO, V23, P93

[2] ELECTRON MICROSCOPY OF A MEAT EMULSION [J]. JOURNAL OF FOOD SCIENCE, 1967, 32 (04) : 419 - +

[3] BORTON R. J., 1968, FOOD TECHNOL, V22, P162

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

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

[6] IVEY FJ, IN PRESS

[7] MAHLER HR, 1966, BIOL CHEM, P117

[8] Maurer A. J., 1969, Food Technology (Champaign), V23, P575

[9] SAFFLE R. L., 1964, FOOD TECHNOL, V18, P119

[10] SWIFT CE, 1961, FOOD TECHNOL-CHICAGO, V15, P468

[1] ACTON JC, 1969, FOOD TECHNOL-CHICAGO, V23, P93

[2] ELECTRON MICROSCOPY OF A MEAT EMULSION [J]. JOURNAL OF FOOD SCIENCE, 1967, 32 (04) : 419 - +

[3] BORTON R. J., 1968, FOOD TECHNOL, V22, P162

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

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

[6] IVEY FJ, IN PRESS

[7] MAHLER HR, 1966, BIOL CHEM, P117

[8] Maurer A. J., 1969, Food Technology (Champaign), V23, P575

[9] SAFFLE R. L., 1964, FOOD TECHNOL, V18, P119

[10] SWIFT CE, 1961, FOOD TECHNOL-CHICAGO, V15, P468