Effect of various starches on properties of meat batters
1994
Kolczak, T. | Kupiec, B. | Palka, K. (Akademia Rolnicza, Krakow (Poland). Katedra Przetworstwa Produktow Zwierzecych)
Properties of water-added meat batters and cooked sausages formulated with four types of starch have been examined. The following parameters were examined: pH value, water holding capacity and viscosity of the batter, heat stability of emulsion as well as composition, firmness and sensory characteristics of sausages
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书目信息
页码
pp. 155-165
其它主题
Propiedades organolepticas; Amidon de mais; Amidon modifie; Capacidad de retencion de agua; Resistance a la temperature; Propriete organoleptique; Composicion aproximada; Fecula de la papa; Emulsion de carne; Capacite de retention d'eau; Viscosite; Emulsion de viande
语言
抛光
注释
Summary (En)
4 tables; 26 ref.
类型
Summary
1996-08-15
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