FUNCTIONALITY OF FILLERS AND MEAT INGREDIENTS IN COMMINUTED MEAT-PRODUCTS

[31] SADOWSKA M, 1976, Lebensmittel-Wissenschaft and Technologie, V9, P207

[32] Saffle R L, 1968, Adv Food Res, V16, P105, DOI 10.1016/S0065-2628(08)60358-4

[33] UTILIZATION OF HIGH PROTEIN TISSUE POWDERS AS A BINDER-EXTENDER IN MEAT EMULSIONS [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (02) : 306 - 309

[34] UTILIZATION OF BEEF AND PORK SKIN HYDROLYZATES AS A BINDER OR EXTENDER IN SAUSAGE EMULSIONS [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (02) : 268 - 270

[35] IMPROVING UTILIZATION OF ANIMAL BY-PRODUCTS FOR HUMAN FOODS [J]. JOURNAL OF ANIMAL SCIENCE, 1975, 41 (02) : 687 - 697

[36] SCHUT J, 1978, P MEAT IND RES CONF, P1

[37] GEL STRUCTURE OF NON-MEAT PROTEINS AS RELATED TO THEIR ABILITY TO BIND MEAT PIECES [J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (05) : 1276 - &

[38] IONIC, PH, AND TEMPERATURE EFFECTS ON THE BINDING ABILITY OF MYOSIN [J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (06) : 1686 - 1689

[39] CRUDE MYOSIN FRACTIONS AS MEAT BINDERS [J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (04) : 1129 - 1131

[40] EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERS [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (05) : 849 - 855

[31] SADOWSKA M, 1976, Lebensmittel-Wissenschaft and Technologie, V9, P207

[32] Saffle R L, 1968, Adv Food Res, V16, P105, DOI 10.1016/S0065-2628(08)60358-4

[33] UTILIZATION OF HIGH PROTEIN TISSUE POWDERS AS A BINDER-EXTENDER IN MEAT EMULSIONS [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (02) : 306 - 309

[34] UTILIZATION OF BEEF AND PORK SKIN HYDROLYZATES AS A BINDER OR EXTENDER IN SAUSAGE EMULSIONS [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (02) : 268 - 270

[35] IMPROVING UTILIZATION OF ANIMAL BY-PRODUCTS FOR HUMAN FOODS [J]. JOURNAL OF ANIMAL SCIENCE, 1975, 41 (02) : 687 - 697

[36] SCHUT J, 1978, P MEAT IND RES CONF, P1

[37] GEL STRUCTURE OF NON-MEAT PROTEINS AS RELATED TO THEIR ABILITY TO BIND MEAT PIECES [J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (05) : 1276 - &

[38] IONIC, PH, AND TEMPERATURE EFFECTS ON THE BINDING ABILITY OF MYOSIN [J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (06) : 1686 - 1689

[39] CRUDE MYOSIN FRACTIONS AS MEAT BINDERS [J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (04) : 1129 - 1131

[40] EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERS [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (05) : 849 - 855