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International Journal of Food Properties Volume 3, 2000 - Issue 3
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Original Articles

Functional properties of some meat emulsion extenders

L. R. Correia Department of Biological Engineering, DalTech, Dalhousie University, Halifax, Nova Scotia, B3J 2X4, Canada
&
G. S. Mittal School of Engineering, University of Guelph, Guelph, Ontario, NIG 2W1, Canada Phone: 519‐824 4120 Fax: 519‐824 4120 E-mail: [email protected]
Pages 353-361 | Received 07 Sep 1999, Accepted 25 Mar 2000, Published online: 02 Sep 2009

Citations (7)

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Read on this site (1)

Nacim Zouari, M.A. Ayadi, Sahir Hadj-Taieb, Fakher Frikha & Hamadi Attia. (2012) Whey Powder, ι-Carrageenan, and Fat Interactions and Their Influence on Instrumental Texture and Sensory Properties of Turkey Meat Sausage Using a Mixture Design Approach. International Journal of Food Properties 15:6, pages 1233-1246.
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Articles from other publishers (6)

Milica Glisic, Marija Boskovic Cabrol, Milan Z. Baltić & Zoran Maksimovic. (2021) Cellulose hydrocolloids in meat products: current status and challenges in developing functional food. IOP Conference Series: Earth and Environmental Science 854:1, pages 012030.
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Monika Gibis, Valerie Schuh & Jochen Weiss. (2015) Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties. Food Hydrocolloids 45, pages 236-246.
Crossref
E. Mills. 2014. Encyclopedia of Meat Sciences. Encyclopedia of Meat Sciences 1 6 .
M. Golding. 2013. Advances in Dairy Ingredients. Advances in Dairy Ingredients 229 267 .
William Albarracín, Iván C. Sánchez, Raúl Grau & José M. Barat. (2011) Salt in food processing; usage and reduction: a review. International Journal of Food Science & Technology 46:7, pages 1329-1336.
Crossref
E. Mills. 2004. Encyclopedia of Meat Sciences. Encyclopedia of Meat Sciences 6 11 .

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