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Assessment of indicators determining the optimum time and final critical temperature for forming the meat emulsions

تقييم مؤشرات تحديد الزمن الأمثل و درجة الحرارة النهائية الحرجة لعملية تشكيل مستحلبات اللحوم

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 Publication date 2013
  fields Food Sciences
and research's language is العربية
 Created by Shamra Editor




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This study was conducted at the laboratories of Food Science Department, Faculty of Agriculture, Damascus University to assess the indicators determining the optimum time and final critical temperature required for forming the meat emulsions.

References used
Alonso-Calleja C., B. Martínez-Fernández, M. Prieto and R. Capita. 2004. Micr biological quality of vacuumpacked retail ostrich meat in Spain, Food Micro., 21: 241– 246
Ambrosiadis J. and F. Wirth. 1984. Comminuting of Connective tissue and temperature pattern in manufacture of frankfurter-type sausages. Die Fleischwi-rstch, 8: 945
Anonymus, J. 1981. The poultry frank research and technology compendium. Meat Ind. Aug., 18
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