MEAT MASSAGING - EFFECTS OF SALT AND PHOSPHATE ON MICROSTRUCTURE OF BINDING JUNCTIONS IN SECTIONED AND FORMED HAMS

被引：45

作者：

THENO, DM

SIEGEL, DG

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.tb02338.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：493 / 498

页数：6

共 13 条

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[7] EFFECT OF BLENDING TIME, SALT, PHOSPHATE AND HOT-BONED BEEF ON BINDING STRENGTH AND COOK YIELD OF BEEF ROLLS [J].

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[8]

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SCHNELL P G, 1970, Canadian Institute of Food Technology Journal, V3, P44

[10] MEAT MASSAGING - EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON COOKING LOSS, BINDING STRENGTH AND EXUDATE COMPOSITION IN SECTIONED AND FORMED HAM [J].

SIEGEL, DG ;

THENO, DM ;

SCHMIDT, GR ;

NORTON, HW .

JOURNAL OF FOOD SCIENCE, 1978, 43 (02) :331-333

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