PHASE TESTING METHOD FOR RAPIDLY DETERMINING STABILITY OF SAUSAGE EMULSIONS

被引：1

作者：

ACKERMAN, SA

MILLER, AJ

SWIFT, CE

机构：

[1] USDA, Eastern Regional Research Center, FR-SEA, Philadelphia, Pennsylvania

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb10034.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A phase testing procedure for determining sausage emulsion stability provides a rapid, relatively simple and comparably sensitive alternative to accepted time‐consuming cooking or cooking‐centrifugation procedures. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：174 / 176

页数：3

共 11 条

[1] EFFECTS OF TYPES OF FAT AND OF RATES AND TEMPERATURES OF COMMINUTION ON DISPERSION OF LIPIDS IN FRANKFURTERS
ACKERMAN, SA
SWIFT, CE
CARROLL, RJ
TOWNSEND, WE
[J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (02) : 266 - &
[2] FORREST JC, 1975, PRINCIPLES MEAT SCI, P202
[3] HANSEN LJ, 1960, FOOD TECHNOL-CHICAGO, V14, P565
[4] HAQ A, 1973, Journal of Food Science, V38, P1224, DOI 10.1111/j.1365-2621.1973.tb07243.x
[5] HAUSER EA, 1940, EXPT COLLOID CHEM, P129
[6] MEYER JA, 1964, FOOD TECHNOL-CHICAGO, V18, P1796
[7] ROESSLER EB, 1948, FOOD RES, V13, P503
[8] SAFFLE RL, 1967, FOOD TECHNOL-CHICAGO, V21, P784
[9] SNEDECOR GW, 1956, STATISTICAL METHODS
[10] TAUBER FW, 1947, FOOD RES, V12, P158

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