AGRIS - International System for Agricultural Science and Technology

Composition, storage stability and sensory properties of expanded extrudates from blends of corn starch and goat meat, lamb, mutton, spent fowl meat, or beef

1999

Rhee, K.S. | Cho, S.H. | Pradahn, A.M. (Meat Science Section, Department of Animal Science, Texas AandM University, College Station, TX 77843-2471 (USA))


Bibliographic information
Meat Science (United Kingdom)
Volume 52 Issue 2
Pagination
pp. 135-141
Other Subjects
Almidon de maiz; Propriete organoleptique; Peroxidacion lipidica; Amidon de mais; Propiedades organolepticas; Tecnologia de los alimentos; Peroxydation des lipides
Language
English
Note
26 ref.

1999-08-15
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