Low-fat meat products: technological problems with processing
- Author
- KEETON, J. T
Texas A&M univ., dep. animal sci., College Station TX 77843, United States - Conference title
- International congress of meat science and technology
- Conference name
- International congress of meat science and technology (38 ; Clermont-Ferrand 1992-08)
- Author (monograph)
- VALIN, Christian (Editor); LAWRIE, Ralston (Editor)
- Source
Meat science. 1994, Vol 36, Num 1-2, pp 261-276 ; ref : 2 p
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Conference Paper
- Language
- English
- Keyword (fr)
- Amidon Aptitude technologique Article synthèse Carraghénane Congrès Formulation Gomme Hamburger Maltodextrine Produit allégé lipide Produit carné Qualité Saucisse Soja Son céréale Viande hachée Succédané corps gras
- Keyword (en)
- Starch Processing quality Review Carrageenan Congress Formulation Gum Hamburger Maltodextrin Low fat product Meat product Quality Sausage Soybean Cereal bran Minced meat
- Keyword (es)
- Almidón Aptitud tecnológica Artículo síntesis Carragenano Congreso Formulación Goma Hamburguesa Maltodextrina Producto aligerado lípido Producto de carne Calidad Salchicha Soya Salvado cereal Carne picada
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3843732
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/0309-1740(94)90045-0 
https://dx.doi.org/10.1016/0309-1740(94)90045-0
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