INFLUENCE OF SHORT-TERM TUMBLING, SALT AND PHOSPHATE ON CURED CANNED PORK

被引：36

作者：

OCKERMAN, HW ^{[1
]}

PLIMPTON, RF ^{[1
]}

CAHILL, VR ^{[1
]}

PARRETT, NA ^{[1
]}

机构：

[1] OHIO AGR RES & DEV CTR,WOOSTER,OH 44691

来源：

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02445.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：878 / 881

页数：4

共 18 条

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BENDALL, JR
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1954, 5 (10) : 468 - 475
[3] HARVEY WR, 1968, USDA208 AGR RES SERV
[4] KRAUSE RJ, 1976, THESIS OHIO STATE U
[5] MAHON JH, 1961, 13TH P RES C AMIF
[6] MASS RH, 1963, Patent No. 3076713
[7] OCKERMAN HW, 1975, CHEMISTRY MEAT TISSU
[8] RAHELIC S, 1974, 20TH P EUR MEAT RES
[9] RUST RE, 1973, MEAT CURING PRINCIPL
[10] SWIFT WE, 1954, HDB FOOD ADDITIVES