HEAT-INDUCED CHANGES IN EXTRACTABILITY OF BEEF MUSCLE COLLAGEN

被引：27

作者：

PAUL, PC ^{[1
]}

MCCRAE, SE ^{[1
]}

HOFFERBE.LM ^{[1
]}

机构：

[1] UNIV NEBRASKA,DEPT FOOD & NUTR,LINCOLN,NB 68503

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02777.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：66 / 68

页数：3

共 10 条

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[3]

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[6]

KRUGGEL WG, 1971, J FOOD SCI, V36, P1114

[7] TEXTURAL AND HISTOLOGIC DIFFERENCES AMONG 3 MUSCLES IN SAME CUT OF BEEF [J].

PAUL, PC ;

MANDIGO, RW ;

ARTHAUD, VH .

JOURNAL OF FOOD SCIENCE, 1970, 35 (04) :505-&

[8] DETERMINATION OF HYDROXYPROLINE IN TISSUE AND PROTEIN SAMPLES CONTAINING SMALL PROPORTIONS OF THIS IMINO ACID [J].

WOESSNER, JF .

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[9] EXTERNAL FAT COVER INFLUENCE ON RAW AND COOKED BEEF .1. FAT AND MOISTURE CONTENT [J].

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[10]

1965, OFFICIAL METHODS ANA, P744

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