MEAT MASSAGING - EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON PRESENCE OF SPECIFIC SKELETAL-MUSCLE PROTEINS IN EXUDATE OF A SECTIONED AND FORMED HAM

被引：61

作者：

SIEGEL, DG

THENO, DM

SCHMIDT, GR

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02297.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：327 / 330

页数：4

共 36 条

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[3]

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[6] EFFECT OF STORAGE CONDITIONS ON SOME PHYSICOCHEMICAL PROPERTIES IN EXPERIMENTAL SAUSAGE PREPARED FROM FIBRILS [J].

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HASHIMOTO, Y .

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[7] EFFECT OF SOME PROTEINS ON BINDING QUALITY OF AN EXPERIMENTAL SAUSAGE [J].

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YASUI, T ;

HASHIMOTO, Y .

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[8]

Hamm R., 1970, PHOSPHATES FOOD PROC, P65

[9]

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[10]

HANSEN LJ, 1966, Patent No. 3285752

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