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COMPARISON OF CHANGES OCCURRING IN RHEOLOGICAL PROPERTIES OF GELLED TISSUE AND MODEL SAUSAGE PREPARED FROM DUCK BREAST MUSCLES STORED AT 271 AND 255 K (-2 AND -18 DEG C).

Author(s) : LESIOW T.

Type of article: Article

Summary

DEVELOPMENT OF RHEOLOGICAL TESTS FOR STUDYING THE CHARACTERISTICS OF SAUSAGES PREPARED FROM POULTRY. VARIATIONS IN ELASTICITY AND VISCOSITY OF THE FINAL PRODUCT ARE STUDIED AS A FUNCTION OF THE STORAGE TEMPERATURE. THE SAUSAGE PROPERTIES CANNOT BE EVALUATED FROM THE RHEOLOGICAL PROPERTIES OF GELLED TISSUES AT EITHER STORAGE TEMPERATURE. (Bibliogr. int. CDIUPA, FR. , 91-268895.

Details

  • Original title: COMPARISON OF CHANGES OCCURRING IN RHEOLOGICAL PROPERTIES OF GELLED TISSUE AND MODEL SAUSAGE PREPARED FROM DUCK BREAST MUSCLES STORED AT 271 AND 255 K (-2 AND -18 DEG C).
  • Record ID : 1992-0229
  • Languages: English
  • Source: Nahrung - vol. 34 - n. 10
  • Publication date: 1990

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