ShareCOMPARISON 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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