Assessment of the previous heat treatment given to meat products in the temperature range 40°–90°C. Part 2: Differential scanning calorimetry, a preliminary study

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|21|2|123-131

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.21, Iss.2, 1986-10, pp. : 123-131

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Assessment of the previous heat treatment given to meat products in the temperature range 40°–90°C. Part 2: Differential scanning calorimetry, a preliminary study

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 950-5423, Iss. 2, 1986-10 ,pp. : 123-131

John Wiley & Sons Inc

Access to resources Recommend Favorite

Assessment of the previous heat treatment given to meat products in the temperature range 40°–90°C. Part 1: Soluble nitrogen analysis

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 21, Iss. 2, 1986-10 ,pp. : 117-122

John Wiley & Sons Inc

Access to resources Recommend Favorite

Assessment of the previous heat treatment given to meat products in the temperature range 40°–90°C. Part 1: Soluble nitrogen analysis

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 950-5423, Iss. 2, 1986-10 ,pp. : 117-122

John Wiley & Sons Inc

Access to resources Recommend Favorite

A Differential Scanning Calorimetry Study on the Effect of Annealing on Gelatinization Behavior of Corn Starch

By  

JOURNAL OF FOOD SCIENCE, Vol. 52, Iss. 3, 1987-05 ,pp. : 715-718

John Wiley & Sons Inc

Access to resources Recommend Favorite

Duplex PCR approach for the detection and quantification of donkey, horse and mule in raw and heat‐processed meat products

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 3, 2015-03 ,pp. : 834-839

John Wiley & Sons Inc

Access to resources Recommend Favorite