Application of pre-emulsion technology in skinless smoked sausages
Two aspects of the application of pre-emulsion in skinless smoked sausages were considered for this study. One is the determination of the most suitable emulsifier in the pre-emulsion and the other is the establishment of the level of incorporation of pre-emulsion in sausages. Results of water-holdi...
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| Format: | Thesis |
| Language: | English |
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1992.
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