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Keyword [Frankfurters]
Result: 1 - 8 | Page: 1 of 1
1.
Study On Emulsifying And Processing Properties Of Myofibrillar Protein And Chicken Plasma Protein
2.
The effect of acid marinades on Listeria monocytogenes, shelf-life, meat quality, and consumer acceptability of beef frankfurters
3.
Effects of nisin and buffered sodium citrate supplemented with sodium diacetate against Listeria monocytogenes on commercial beef frankfurters formulated without antimicrobials stored at 4 and 10°C in vacuum packages
4.
Application of preheated whey protein polymers in low fat beef frankfurters
5.
The effect of various protein ingredients utilized as a lean meat replacement in a model emulsion system and frankfurters
6.
Antimicrobial effects of surface treatments and ingredients on cured RTE meat products
7.
Effects of salt level and pre-emulsified fats stabilized with non-meat proteins on rheological behavior, texture, and microstructure of comminuted meat batters
8.
Effects of dried potato extract on yield, shelf stability, and sensory characteristics of beef patties, chicken frankfurters, and beef top round
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