ShareEFFECT OF MEAT FREEZING ON THE WATER BINDING CAPACITY OF SAUSAGES.
[In German. / En allemand.]
Author(s) : AMBROSIADIS I.
Type of article: Article
Summary
COMMENTS ON A STUDY BY E. PUOLANNE AND E. KUKKONEN, PRESENTED AT THE 28TH EUROPEAN MEETING OF MEAT RESEARCH WORKERS HELD IN MADRID IN 1982, RELATING TO THE EFFECT OF ADDING OR NOT PHOSPHATES TO GROUND MEAT PRIOR TO FREEZING ON THE WATER BINDING CAPACITY OF SAUSAGES PREPARED WITH THAWED FROZEN MEAT. G.G.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1983-1842
- Languages: German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 78
- Publication date: 1982
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: Thawing; Mince; Meat; Sausage; Meat product; Phosphate; Freezing; Water; Water activity
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INFLUENCE DE LA CONGELATION ET DE LA DECONGELAT...
- Author(s) : BOURVA F.
- Date : 1982
- Languages : French
- Source: Bretagne agro-aliment., ADRIA - n. 1
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USING THE A WAND PH VALUES TO DIVIDE MEAT PRODU...
- Author(s) : LABOTS H.
- Date : 1981/10
- Languages : German
- Source: Fleischwirtschaft - vol. 61 - n. 10
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A NEW METHOD FOR DETERMINING THE WATER ACTIVITY...
- Author(s) : RÖDEL W., SCHEUER R., WAGNER H.
- Date : 1988
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 100
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MEASUREMENT OF THE WATER ACTIVITY OF DIFFERENT ...
- Author(s) : FERNANDEZ SALGUERO J., LLINARAS M.
- Date : 1983
- Languages : Spanish
- Source: Acta Alimentaria - vol. 20 - n. 141
View record
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POSTMORTEM CHANGES IN MUSCLE WITH REGARD TO PRO...
- Author(s) : HAMM R.
- Date : 1982/11
- Languages : English
- Source: J. Food Technol. - vol. 36 - n. 11
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