EFFECT OF SALT AND SODIUM TRIPOLYPHOSPHATE ON TEXTURE, ORGANIC VOLATILES AND SENSORY CHARACTERISTICS OF IRRADIATED AND NONIRRADIATED PORK

被引：6

作者：

SHULTS, GW ^{[1
]}

HOWKER, JJ ^{[1
]}

WIERBICKI, E ^{[1
]}

机构：

[1] USA,NATICK DEV CTR,DIV RADIAT PRESERVATION FOODS DIV,FOOD ENGN LAB,NATICK,MA 01760

来源：

JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1976.tb14395.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1096 / 1101

页数：6

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[10] EFFECT OF CONDENSED PHOSPHATES ON PH, SWELLING AND WATER-HOLDING CAPACITY OF BEEF [J].

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