Effect of cooking temperature treatment on the textural and viscoelastic characteristics of Frankfurter emulsion /

Description

Thesis (Ph. D.)--Ohio State University, 1977. / Includes bibliographical references (leaves [217]-222). Available online via OhioLINK's ETD Center.

Links & Downloads

1. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1196967943

Tags

Emulsions. Viscoelasticity.

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/3439398
Date	January 1977
Creators	Singh, Yatindra,
Source Sets	OCLC
Language	English
Detected Language	English
Source	Connect to resource