Control of cooking and texture by using emulsion temperature and reflection photometry in frankfurters manufactured with different fat and starch levels

S. Bañón, D. Álvarez, P. Díaz, G. Nieto, M.D. Garrido, M. Castillo, F. Payne, Y.L. Xiong

Research output: Chapter in BookChapterResearch

Original languageEnglish
Title of host publication53rd International Congress of Meat Science and Technology
Editors Zhang, W., Zhou, G.
Place of PublicationPequín (CN)
Number of pages1
Publication statusPublished - 1 Jan 2007

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