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ANALYSIS OF JUICINESS OF COMMERCIAL FRANKFURTERS

1984; Wiley; Volume: 15; Issue: 1 Linguagem: Inglês

10.1111/j.1745-4603.1984.tb00368.x

1745-4603

Cindy M. Lee, Ketan M. Patel,

Fermentation and Sensory Analysis

Journal of Texture StudiesVolume 15, Issue 1 p. 67-73 ANALYSIS OF JUICINESS OF COMMERCIAL FRANKFURTERS C. M. LEE, C. M. LEE Department of Food Science and Technology, Nutrition and Dietetics, University of Rhode Island, Kingston, Rhode Island 02881Search for more papers by this authorK. M. PATEL, K. M. PATEL Department of Food Science and Technology, Nutrition and Dietetics, University of Rhode Island, Kingston, Rhode Island 02881Search for more papers by this author C. M. LEE, C. M. LEE Department of Food Science and Technology, Nutrition and Dietetics, University of Rhode Island, Kingston, Rhode Island 02881Search for more papers by this authorK. M. PATEL, K. M. PATEL Department of Food Science and Technology, Nutrition and Dietetics, University of Rhode Island, Kingston, Rhode Island 02881Search for more papers by this author First published: March 1984 https://doi.org/10.1111/j.1745-4603.1984.tb00368.xCitations: 26AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat REFERENCES Ackerman, S. A., Cohen, L., Swift, C. E. and Benedict, R. C. 1981. Evaluation of the press method for “frankfurter” juiciness estimation. Fleischwirtsch. 61, 1169. ANON. 1982. Life style study of hot dog users Union Carbide and the Leo Burnett Company, p. 2. Films & Packaging Division, Union Carbide Corp., Chicago , ILL . Baker, R. C., Darfler, J. M. and Bourne, M. C. 1969. The effect of level of skin on the quality of chicken frankfurters. Poultry Sci. 48, 1989. Lee, C. M. 1981. Unpublished data. Lee, C. M. and Abdollahi, A. 1981. Effect of physical properties of plastic fat on structure and material properties of fish protein gels. J. Food Sci. 46, 1755. Lee, C. M., Carroll, R. J. and Abdollahi, A. 1981. A microscopical study of the structure of meat emulsions and its relationship to thermal stability. J. Food Sci. 46, 1789. STATISTICAL ANALYSIS SYSTEM 1979. SAS User's Guide. SAS Institute Inc., Cary , North Carolina . Citing Literature Volume15, Issue1March 1984Pages 67-73 ReferencesRelatedInformation