ShareEvaluation of textural changes in frankfurters treated with commercial liquid smoke flavourings.
Author(s) : MARTÍNEZ O., SALMERÓN J., CASAS C., et al.
Type of article: Article
Details
- Original title: Evaluation of textural changes in frankfurters treated with commercial liquid smoke flavourings.
- Record ID : 2004-2875
- Languages: English
- Source: Acta Alimentaria - vol. 41 - n. 353
- Publication date: 2004/05
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: Treatment; Texture; Aroma; Sausage; Meat product; Firmness
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Does freezing of vacuum-packed cooking sausage ...
- Author(s) : KOTTER L.
- Date : 1996/04
- Languages : German
- Source: Fleischerei - n. 4
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Bioprotection of Frankfurter sausages.
- Author(s) : MILANI L. I. G., FRIES L. L. M., BOEIRA L. S., BESSA L. S., MELO V., TERRA N. N.
- Date : 1998/09
- Languages : English
- Source: Acta Aliment. - vol. 27 - n. 3
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Einsatz von Kohlendioxid und Stickstoff bei der...
- Author(s) : STIEBING A., HONNEF S., POEHL O.
- Date : 1997/04
- Languages : German
- Source: Fleischwirtschaft - vol. 77 - n. 4
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High-pressure processing applied to cooked saus...
- Author(s) : YUSTE J., PLA R., CAPELLAS M., et al.
- Date : 2000/08
- Languages : English
- Source: Journal of Food Protection - vol. 63 - n. 8
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Effective use of nisin to control lactic acid b...
- Author(s) : DAVIES E. A., MILNE C. F., BEVIS H. E., et al.
- Date : 1999/09
- Languages : English
- Source: Journal of Food Protection - vol. 62 - n. 9
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