INFLUENCE OF GLUCONO DELTA LACTONE ON CURED HAM COLOR AND COLOR STABILITY

被引：7

作者：

PATE, TD

SHULER, RO

MANDIGO, RW

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1971.tb02030.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：48 / &

共 17 条

[1]

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[2]

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[3]

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[4]

KAMM L, 1964, J FOOD TECHNOL, V18, P144

[5]

KELLEY GG, 1957, FOOD TECHNOL-CHICAGO, V11, P114

[6]

MANDIGO RW, IN PRESS

[7]

MEESTER J, 1965, 11 EUR M MEAT RES WO

[8]

MULLINS AM, 1958, FOOD TECHNOL-CHICAGO, V12, P227

[9]

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[10]

SAIR L, 1965, MEAT