TY  - BOOK
AU  - Almeida,C.R.T.de
ED  - Mississippi State Univ. (USA). Depto. of Food Science and Technology
TI  - Effects of pH, preblending, and frozen storage of beef on some processing characteristics of "lite" frankturters
PY  - 1991///.
CY  - Mississippi (USA): 
KW  - SALSICHA
KW  - INDUSTRIA ALIMENTICIA
KW  - COMPOSICAO QUIMICA
KW  - COR
KW  - TEXTURA DE ALIMENTO
KW  - PROPRIEDADE ORGANOLEPTICA
KW  - CONGELAMENTO
KW  - ARMAZENAMENTO
N1  - 105 tables; Bibliography p. 116-140 (287 ref.); Summary (Eng)
ER  -