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TEXTURE AND LIPID PHASE MORPHOLOGY OF SOME PROCESSED MEATS (1979)

CASSENS, R. G. ; SCHMIDT, R.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 44 (1979), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: The morphology of the lipid phase and resistance to penetration of different brands of commercial wieners, ring bologna and braunschweiger were studied. Even though consistent results were not obtained from all products, it was suggested that products with a smaller lipid globule size had a greater resistance to penetration.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03494.x

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