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    How to improve the quality and reduce the costs of meat products by using emulsifiers

    How to improve the quality and reduce the costs of meat products by using emulsifiers.jpgHow to improve the quality and reduce the costs of meat products by using emulsifiers

    It is a well lnown fact that food manufacturers wish to improve the quality of their products. They do, however, also wish to reduce the costs of their products in order to become more competitive in the market. For meat product manufacturers the use of emulsifiers can make both wishes come true. This paper describes the effects of emulsifiers in both frankfurter sausages, liver sausages and patées.

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