Fortschrittsbericht Über die Streckung und Substitution von Fleisch in Wurstwaren und anderen Erzeugnissen aus zerkleinertem Fleisch

Kröll, J.; Gaßmann, B.

doi:10.1002/food.19830270716

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1983

DOI: 10.1002/food.19830270716

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Fortschrittsbericht Über die Streckung und Substitution von Fleisch in Wurstwaren und anderen Erzeugnissen aus zerkleinertem Fleisch

J. Kröll¹,

B. Gaßmann²

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1988

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References 58 publications

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Übersichtsartikel Über den Einsatz von Zusatzstoffen und Stoffgemischen (Compounds) in Fleischerzeugnissen

Peters

Kroll

Gaßmann

1988

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From the economic and perspective point of view the application of compounds and extenders in meat products represents an unavoidable world-wide development. The present study reviews additives and compounds for sausages and other comminuted meat products which have an influence on water binding and fat emulsifying. In the paper details and results of the patent publications published since 1960 are presented and discussed.

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Übersichtsartikel Über den Einsatz von Zusatzstoffen und Stoffgemischen (Compounds) in Fleischerzeugnissen

Peters

Kroll

Gaßmann

1988

Nahrung

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Fortschrittsbericht Über die Streckung und Substitution von Fleisch in Wurstwaren und anderen Erzeugnissen aus zerkleinertem Fleisch

Cited by 1 publication

References 58 publications

Übersichtsartikel Über den Einsatz von Zusatzstoffen und Stoffgemischen (Compounds) in Fleischerzeugnissen

Übersichtsartikel Über den Einsatz von Zusatzstoffen und Stoffgemischen (Compounds) in Fleischerzeugnissen

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