Effects of pH, preblending, and frozen storage of beef on some processing characteristics of "lite" frankturters - Almeida, C.R.T. de; Mississippi State Univ. (USA). Depto. of Food Science and Technology (Mississippi (USA), 1991)
105 tables; Bibliography p. 116-140 (287 ref.); Summary (Eng)
Keywords: SALSICHA; INDUSTRIA ALIMENTICIA; COMPOSICAO QUIMICA; COR; TEXTURA DE ALIMENTO; PROPRIEDADE ORGANOLEPTICA; CONGELAMENTO; ARMAZENAMENTO