Proteinloeslichkeit und Wasserbindung unter den in Bruehwurstbraeten gegebenen Bedingungen. 3. Einfluss des Fleisch-Wasser-Verhaeltnisses und der Zerkleinerungsbedingungen.
1978
Grabowska J. | Hamm R.
Bibliographic information
Fleischwirtschaft
Volume
58
ISSN
0015-363X
Pagination
v.1529-1534(9)
Language
German
Note
9 graphs, 2 tables; 14 ref. Summary (En).
Translated Title
English.
Protein solubility and water binding under the conditions obtaining in Bruehwurst mixtures, 3: The effect of the meat: water ratio and of the conditions under which mixtures are comminuted.
Type
Journal Article; Summary
Source
Fleischwirtschaft (Germany, F.R.). (Sep 1978). v. 58(9) p. 1529-1534.
Corporate Author
Bundesanstalt fuer Fleischforschung, Kulmbach (Germany, F.R.). Inst. fuer Chemie und Physik
Krey Packing Co., St. Louis, Mo. (USA).
2012-11-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Wolters Kluwer
If you notice any incorrect information relating to this record, please contact us at agris@fao.org
