Selection of fillers based on z<sub><nobr>p</nobr></sub> values of meat emulsion properties during smokehouse cooking期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

Selection of fillers based on z_p values of meat emulsion properties during smokehouse cooking

Authors:	LINO R. CORREIA GAURI S. MITTAL

Affiliation:	Technical University of Nova Scotia, Halifax, and ^†University of Guelph, Guelph, Canada;University of Guelph, Guelph, Canada

Abstract:

Keywords:	Elasticity frankfurters gel strength hardness-to-bite processing redness