Almeida, C.R.T. de <br/><br/>
Effects of pH, preblending, and frozen storage of beef on some processing characteristics of "lite" frankturters 
 Effects of pH, preblending, and frozen storage of beef on some processing characteristics of "lite" frankfurters 

 - Mississippi (USA):   1991.  
 - 231 p. 
<br/><br/> 105 tables; Bibliography p. 116-140 (287 ref.); Summary (Eng) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>SALSICHA<br/>INDUSTRIA ALIMENTICIA<br/>COMPOSICAO QUIMICA<br/>COR<br/>TEXTURA DE ALIMENTO<br/>PROPRIEDADE ORGANOLEPTICA<br/>CONGELAMENTO<br/>ARMAZENAMENTO