21 research outputs found
EFFECT OF SMOKEHOUSE TEMPERATURE, HUMIDITY AND AIR VELOCITY ON RATE OF HEATING AND QUALITY OF FRANKFURTERS
No full textMETHODS OF SODIUM TRIPOLYPHOSPHATE ADDITION IN PREBLENDED PORK AND ITS EFFECTS ON FINE-CUT AND COARSE-GROUND PORK SAUSAGE PRODUCT CHARACTERISTICS
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Test of a developmental trade-off in a polyphenic butterfly: direct development favours reproductive output
No full textAnalysis of Lactulose Preparations by Spectrophotometric and High Performance Liquid Chromatographic Methods
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Kinetic Analysis of the Effect of Some Processing Factors on Changes in Color of Comminuted Meats during Processing
No full textCHARACTERISTICS OF LOW-FAT FRANKFURTERS MANUFACTURED WITH MODIFIED BEEF CONNECTIVE TISSUE
No full textInfluence of Substituting Two Levels of Tofu for Fat in a Cooked Comminuted Meat-Type Product
No full textCottonseed Proteins in Frankfurters: Effect on pH, Cured Color, and Sensory and Physical Properties
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