Premium
A PHASE TESTING METHOD FOR RAPIDLY DETERMINING THE STABILITY OF SAUSAGE EMULSIONS
Author(s) -
ACKERMAN S.A.,
MILLER A.J.,
SWIFT C.E.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb10034.x
Subject(s) - phase (matter) , chemistry , food science , chromatography , organic chemistry
A phase testing procedure for determining sausage emulsion stability provides a rapid, relatively simple and comparably sensitive alternative to accepted time‐consuming cooking or cooking‐centrifugation procedures.