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ETD Abstract Container

Abstract Header

Textural, creep and elastic characteristics of meat emulsion as influenced by fat-protein ratio, cooking temperature and holding time /

Siripurapu, Subhash Chandra Bose
http://rave.ohiolink.edu/etdc/view?acc_num=osu1487151180163446

Abstract Details

1980, Doctor of Philosophy, Ohio State University, Graduate School.
Not Provided (Other)
Engineering
Sausages; Food texture

Recommended Citations

Citations

  • Siripurapu, S. C. B. (1980). Textural, creep and elastic characteristics of meat emulsion as influenced by fat-protein ratio, cooking temperature and holding time / [Doctoral dissertation, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487151180163446

    APA Style (7th edition)

  • Siripurapu, Subhash. Textural, creep and elastic characteristics of meat emulsion as influenced by fat-protein ratio, cooking temperature and holding time /. 1980. Ohio State University, Doctoral dissertation. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1487151180163446.

    MLA Style (8th edition)

  • Siripurapu, Subhash. "Textural, creep and elastic characteristics of meat emulsion as influenced by fat-protein ratio, cooking temperature and holding time /." Doctoral dissertation, Ohio State University, 1980. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487151180163446

    Chicago Manual of Style (17th edition)

osu1487151180163446
162
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