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Join date: Mar 6, 2020
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Jun 30, 2017 ∙ 1 min
CURED COLOR DEVELOPMENT IN PROCESSED MEATS
The muscle pigment myoglobin is what gives meat its natural color. When meat is first cut, it has a purple-red color. When the pigment...
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May 31, 2017 ∙ 1 min
HOW TO IMPROVE EMULSIONS?
An emulsion is an important tool in the food industry, mainly because it allows for the control of the texture of the product. Secondly,...
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Mark Schad
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