EFFECT OF SODIUM ERYTHORBATE AND PACKAGING CONDITIONS ON COLOR STABILITY OF SLICED BOLOGNA

被引：19

作者：

LIN, HS

SEBRANEK, JG

GALLOWAY, DE

LIND, KD

机构：

[1] IOWA STATE UNIV SCI & TECHNOL,DEPT ANIM SCI,AMES,IA 50011

[2] AMER CAN CO,NEENAH,WI 54956

来源：

关键词：

D O I：

10.1111/j.1365-2621.1980.tb03883.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：115 / &

共 13 条

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[3] Cassens R. G., 1974, Food Product Development, V8, P56
[4] COUNSELL JN, 1971, PROCESS BIOCHEM, V6, P25
[5] FOX JB, 1967, FOOD TECHNOL-CHICAGO, V21, P386
[6] CHANGE IN MEAT PIGMENTS IN SAUSAGE MAKING PROCESSES
GIDDEY, C
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1966, 17 (01) : 14 - &
[7] Hornsey H.C., 1959, J SCI FOOD AGR, V7, P534, DOI [DOI 10.1002/JSFA.2740070804, 10.1002/jsfa.2740070804]
[8] Judd D.W., 1963, COLOR BUSINESS SCI I
[9] EFFECT OF SODIUM-NITRITE CONCENTRATION AND PACKAGING CONDITIONS ON COLOR STABILITY AND RANCIDITY DEVELOPMENT IN SLICED BOLOGNA
LIN, HS
SEBRANEK, JG
[J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (05) : 1451 - 1454
[10] Snedecor G.W., 1980, STAT METHODS