EFFECTS OF SODIUM-CHLORIDE AND CONDENSED PHOSPHATES ON WATER-HOLDING CAPACITY, PH AND SWELLING OF CHICKEN MUSCLE

被引：73

作者：

SHULTS, GW ^{[1
]}

WIERBICKI, E ^{[1
]}

机构：

[1] USA, NATICK LABS, FOOD LAB, NATICK, MA 01760 USA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02131.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：991 / 994

页数：4

共 14 条

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[3] EFFECT OF VARIOUS ADDITIVES ON BINDING PROPERTIES OF CHICKEN MEAT
FRONING, GW
[J]. POULTRY SCIENCE, 1966, 45 (01) : 185 - &
[4] HAMM REINER, 1960, ADVANCES IN FOOD RES, V10, P355
[5] MOUNTNEY GJ, 1962, POULTRY SCI, V41, P1668
[6] SCHERMERHORN EP, 1964, FOOD TECHNOL-CHICAGO, V18, P101
[7] EFFECT OF CONDENSED PHOSPHATES ON PH, SWELLING AND WATER-HOLDING CAPACITY OF BEEF
SHULTS, GW
WIERBICK.E
RUSSELL, DR
[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (06) : 860 - &
[8] STEEL R. G. D., 1960, PRINCIPLES PROCEDURE
[9] SWIFT CE, 1956, FOOD TECHNOL-CHICAGO, V10, P546
[10] WIERBICKI E, 1957, FOOD TECHNOL-CHICAGO, V11, P74