E-resources
Peer reviewed
-
Santhi, D.; Kalaikannan, A.; Sureshkumar, S.
Critical reviews in food science and nutrition, 07/2017, Volume: 57, Issue: 10Journal Article
Emulsion-based meat products play an important role in modern meat industry. Though meat batters have been prepared traditionally since long back in the history, the scientific principles and the knowhow are significantly important in the case of commercial products. In India, the market for emulsion meat products is gaining importance in the recent years and the native producers are in critical need for the scientific basis of production of emulsion meat products with better yield, good sensory qualities and nutrition. Hence, this review will throw light on some of the important factors which influence the properties of meat emulsion such as stability, structure, etc. and the product texture and yield as the revealed by past researches which will be useful to the meat processors in their practical application in preparing meat emulsion products.
![loading ... loading ...](themes/default/img/ajax-loading.gif)
Shelf entry
Permalink
- URL:
Impact factor
Access to the JCR database is permitted only to users from Slovenia. Your current IP address is not on the list of IP addresses with access permission, and authentication with the relevant AAI accout is required.
Year | Impact factor | Edition | Category | Classification | ||||
---|---|---|---|---|---|---|---|---|
JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
Select the library membership card:
If the library membership card is not in the list,
add a new one.
DRS, in which the journal is indexed
Database name | Field | Year |
---|
Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
---|
Source: Personal bibliographies
and: SICRIS
The material is available in full text. If you wish to order the material anyway, click the Continue button.