Contribution a l' etude de la technologie des pates fines [de viande; stabilite, pouvoir de retention de l' eau et du gras, saucisses de Francfort, temps de cutterage].

1981

Girard J.P.

Published in

Sciences des Aliments

ISSN 0240-8813

Pagination

v.315-327(6)

Language

French

Note

6 Tables, 8 Graphs, 6 Ref., Summaries (En, Fr).

Translated Title

English. Aspects of meat emulsion technology [stability, frankfurter, water and fat binding, chopping time].

Type

Journal Article; Summary

Source

Sciences-des-Aliments (France). (1981). v.1(3) p. 315-327.

Corporate Author

INRA Centre de Recherches Zootechniques et Veterinaires, Theix, 63 - Beaumont (France). Station de Recherches sur la Viande

P.B. Gelatines, Bruxelles (Belgium).

In AGRIS since: 2012-11-15

Format: AGRIS AP

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