FACTORS AFFECTING FRANKFURTER TEXTURE AND A METHOD OF MEASUREMENT

[1] BLAIR GWS, 1958, ADV FOOD RES, V8, P1

[2] DEFELICE D, 1961, 78413002 PROJ REP QU, V2

[3] FIELDER NR, 1963, FOOD TECHNOL, V17, P95

[4] FRIEDMAN HERMAN H., 1963, JOUR FOOD SCI, V28, P390, DOI 10.1111/j.1365-2621.1963.tb00216.x

[5] KULWICH R, 1963, FOOD TECHNOL, V17, P85

[6] MATZ SA, 1962, FOOD TEXTURE, P97

[7] MOREAU J. R., 1963, FOOD TECHNOL, V17, P93

[8] ONATE LUZ U., 1963, FOOD TECHNOL, V17, P123

[9] PERYAM DR, 1957, FOOD TECHNOL-CHICAGO, V11, P32

[10] SZCZESNIAK ALINA S., 1963, JOUR FOOD SCI, V28, P410, DOI 10.1111/j.1365-2621.1963.tb00219.x

[1] BLAIR GWS, 1958, ADV FOOD RES, V8, P1

[2] DEFELICE D, 1961, 78413002 PROJ REP QU, V2

[3] FIELDER NR, 1963, FOOD TECHNOL, V17, P95

[4] FRIEDMAN HERMAN H., 1963, JOUR FOOD SCI, V28, P390, DOI 10.1111/j.1365-2621.1963.tb00216.x

[5] KULWICH R, 1963, FOOD TECHNOL, V17, P85

[6] MATZ SA, 1962, FOOD TEXTURE, P97

[7] MOREAU J. R., 1963, FOOD TECHNOL, V17, P93

[8] ONATE LUZ U., 1963, FOOD TECHNOL, V17, P123

[9] PERYAM DR, 1957, FOOD TECHNOL-CHICAGO, V11, P32

[10] SZCZESNIAK ALINA S., 1963, JOUR FOOD SCI, V28, P410, DOI 10.1111/j.1365-2621.1963.tb00219.x