Freeze/thaw stability study of hotdog with carrageenan
Hotdog samples containing 0%, .02%, 0.3%, 0.4%, and 0.5% Gelcarin® carrageenan were investigated. The samples were subjected to three freeze/thaw cycles. Physico-chemical analysis such as pH and % thaw drip were done on the samples, as well as consumer acceptability tests which were performed prior...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | English |
| Published: |
2001.
|
| Subjects: |