FLAVOUR ADJUNCTS FOR RESTRUCTURED PORK.

Author(s) : MARRIOTT N. G.

Type of article: Article

Summary

DETERMINATION, BY INSTRUMENTAL AND SENSORIAL ANALYSIS, OF THE CHANGES IN THE COLOUR AND ORGANOLEPTIC PROPERTIES OF RESTRUCTURED MEATS FLAVOURED WITH DESICCATED POTATOES, MUSH-ROOMS OR WITH AN EXTRACT OF LIQUID SMOKE AND STORED, PRIOR TO ANALYSIS, FOR 42 DAYS AT 253 K (-20 DEG C). EFFECT ON THE TEXTURE, TENDERNESS AND OXYDATIVE RANCIDITY OF MEATS. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-243184.

Details

  • Original title: FLAVOUR ADJUNCTS FOR RESTRUCTURED PORK.
  • Record ID : 1989-1418
  • Languages: English
  • Source: J. Food Qual. - vol. 11 - n. 2
  • Publication date: 1988

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