EFFECT OF FREEZING EVAPORATION AND FREEZE-DRYING ON EMULSIFYING CAPACITY OF SALT-SOLUBLE PROTEIN

被引：20

作者：

PARKES, MR

MAY, KN

机构：

来源：

关键词：

D O I：

10.3382/ps.0471236

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

[No abstract available]

引用

页码：1236 / &

共 10 条

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CARPENTER, JA
SAFFLE, RL
[J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (06) : 774 - &
[3] HUDSPETH JP, 1967, FOOD TECHNOL-CHICAGO, V21, P1141
[4] HUDSPETH JP, 1968, THESIS U GEORGIA
[5] RELATIONSHIP BETWEEN COLLAGEN CONTENT AND EMULSIFYING CAPACITY OF POULTRY MEAT
MAURER, AJ
BAKER, RC
[J]. POULTRY SCIENCE, 1966, 45 (06) : 1317 - &
[6] MAY KN, 1966, 13 WORLDS POULTR C P, P61
[7] SAFFLE R. L., 1964, FOOD TECHNOL, V18, P119
[8] SAFFLE RL, 1967, PERSONAL COMMUNICATI
[9] SWIFT CE, 1961, FOOD TECHNOL-CHICAGO, V15, P468
[10] 1966, E2001610 INT BUS MAC