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- W2157232523 abstract "SUMMARY— N.P.N., sarcoplasmic, fibrillar and stroma protein nitrogen in different cuts of the mutton carcass have been estimated to evaluate the emulsion-forming capacity and preparation of sausages, using a composite mutton sample obtained from a whole carcass. Sausage emulsion of good stability can be prepared with mutton from the cut, leg of mutton, when it forms 46% of the sausage mix and 43% when the mutton used is from a composite sample obtained by deboning a whole mutton carcass." @default.
- W2157232523 created "2016-06-24" @default.
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- W2157232523 date "1970-07-01" @default.
- W2157232523 modified "2023-09-27" @default.
- W2157232523 title "QUALITY OF SAUSAGE EMULSION PREPARED FROM MUTTON" @default.
- W2157232523 cites W2102688696 @default.
- W2157232523 cites W2110535474 @default.
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- W2157232523 doi "https://doi.org/10.1111/j.1365-2621.1970.tb00937.x" @default.
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