Thermal and Rheological Properties of Pork Emulsion as Affected by Different Contents of Salt and Fat Replacers

in 63rd International Congress of Meat Science and Technology
Autor:innen:
Y. Malila National Center for Genetic Engineering and Biotechnology, 113 Thailand Science Park, Phahonyothin Rd., Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand; yuwares.mal@biotec.or.th

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Y. Srimarut National Center for Genetic Engineering and Biotechnology, 113 Thailand Science Park, Phahonyothin Rd., Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand; yuwares.mal@biotec.or.th

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D. Charoensuk National Center for Genetic Engineering and Biotechnology, 113 Thailand Science Park, Phahonyothin Rd., Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand; yuwares.mal@biotec.or.th

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P. Chaiwiwattrakul National Center for Genetic Engineering and Biotechnology, 113 Thailand Science Park, Phahonyothin Rd., Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand; yuwares.mal@biotec.or.th

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W. Visessanguan National Center for Genetic Engineering and Biotechnology, 113 Thailand Science Park, Phahonyothin Rd., Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand; yuwares.mal@biotec.or.th

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Art:
Kapitel
Seiten:
380–381
DOI:
https://doi.org/10.3920/9789086868605_166

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