Assessment of indicators determining the optimum time and final critical temperature for forming the meat emulsions
published by Damascus University
in 2013
in Food Sciences
and research's language is
العربية
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Abstract in English
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
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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