RELATIONSHIP BETWEEN COMPOSITION, STABILITY AND RHEOLOGICAL PROPERTIES OF RAW COMMINUTED MEAT BATTERS

被引：25

作者：

TOLEDO, R ^{[1
]}

CABOT, J ^{[1
]}

BROWN, D ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI,ATHENS,GA 30601

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12588.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：725 / 727

页数：3

相关论文

共 5 条

[1] RELATIONSHIP BETWEEN CHOPPING TEMPERATURES AND FAT AND WATER BINDING IN COMMINUTED MEAT BATTERS
BROWN, DD
TOLEDO, RT
[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (05) : 1061 - 1064
[2] Charm S. E., 1971, FUNDAMENTALS FOOD EN
[3] GORBATOV A V, 1974, Journal of Texture Studies, V4, P406, DOI 10.1111/j.1745-4603.1974.tb00855.x
[4] HAMM R, 1968, FLEISCHWIRTS, V48, P192
[5] [No title captured]