Characterization of the flow behaviour of sausage emulsions with a simple tube viscometer.

J.C.M. Jacobs, J.H. Houben, T. van Vliet, P.S. van Roon, B. Krol

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	321-329
Journal	International Journal of Food Science and Technology
Volume	29
DOIs	https://doi.org/10.1111/j.1365-2621.1994.tb02073.x
Publication status	Published - 1994

Keywords

@article{63cdb3feedef4e6e8340c2f5254cf4e7,

title = "Characterization of the flow behaviour of sausage emulsions with a simple tube viscometer.",

keywords = "Apparent viscosity, formulation effects, meat batters, meat emulsions, power law flow, slip",

author = "J.C.M. Jacobs and J.H. Houben and {van Vliet}, T. and {van Roon}, P.S. and B. Krol",

year = "1994",

doi = "10.1111/j.1365-2621.1994.tb02073.x",

language = "English",

volume = "29",

pages = "321--329",

journal = "International Journal of Food Science and Technology",

issn = "0950-5423",

publisher = "Oxford University Press",

}

TY - JOUR

T1 - Characterization of the flow behaviour of sausage emulsions with a simple tube viscometer.

AU - Jacobs, J.C.M.

AU - Houben, J.H.

AU - van Vliet, T.

AU - van Roon, P.S.

AU - Krol, B.

PY - 1994

Y1 - 1994

KW - Apparent viscosity

KW - formulation effects

KW - meat batters

KW - meat emulsions

KW - power law flow

KW - slip

U2 - 10.1111/j.1365-2621.1994.tb02073.x

DO - 10.1111/j.1365-2621.1994.tb02073.x

M3 - Article

SN - 0950-5423

VL - 29

SP - 321

EP - 329

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

ER -