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

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

Department of Animal and Food Science

Research output: Chapter in Book › Chapter › Research

Original language	English
Title of host publication	53rd International Congress of Meat Science and Technology
Editors	Zhang, W., Zhou, G.
Place of Publication	Pequín (CN)
Pages	507-508
Number of pages	1
Edition	1
Publication status	Published - 1 Jan 2007

Cite this

Bañón, S., Álvarez, D., Díaz, P., Nieto, G., Garrido, M. D., Castillo, M., Payne, F., & Xiong, Y. L. (2007). Control of cooking and texture by using emulsion temperature and reflection photometry in frankfurters manufactured with different fat and starch levels. In Zhang, W., & Zhou, G. (Eds.), 53rd International Congress of Meat Science and Technology (1 ed., pp. 507-508).

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

author = "S. Ba{\~n}{\'o}n and D. {\'A}lvarez and P. D{\'i}az and G. Nieto and M.D. Garrido and M. Castillo and F. Payne and Y.L. Xiong",

year = "2007",

month = jan,

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language = "English",

isbn = "978-7-81117-239-3",

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booktitle = "53rd International Congress of Meat Science and Technology",

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Bañón, S, Álvarez, D, Díaz, P, Nieto, G, Garrido, MD, Castillo, M, Payne, F & Xiong, YL 2007, Control of cooking and texture by using emulsion temperature and reflection photometry in frankfurters manufactured with different fat and starch levels. in Zhang, W. & Zhou, G. (eds), 53rd International Congress of Meat Science and Technology. 1 edn, Pequín (CN), pp. 507-508.

Control of cooking and texture by using emulsion temperature and reflection photometry in frankfurters manufactured with different fat and starch levels. / Bañón, S.; Álvarez, D.; Díaz, P. et al.
53rd International Congress of Meat Science and Technology. ed. / Zhang, W.; Zhou, G. 1. ed. Pequín (CN), 2007. p. 507-508.

Research output: Chapter in Book › Chapter › Research

TY - CHAP

T1 - Control of cooking and texture by using emulsion temperature and reflection photometry in frankfurters manufactured with different fat and starch levels

AU - Bañón, S.

AU - Álvarez, D.

AU - Díaz, P.

AU - Nieto, G.

AU - Garrido, M.D.

AU - Castillo, M.

AU - Payne, F.

AU - Xiong, Y.L.

PY - 2007/1/1

Y1 - 2007/1/1

M3 - Chapter

SN - 978-7-81117-239-3

SP - 507

EP - 508

BT - 53rd International Congress of Meat Science and Technology

A2 - Zhang, W., null

A2 - Zhou, G., null

CY - Pequín (CN)

ER -