EFFECTS OF A POLYPHOSPHATE SALT ON EATING QUALITY OF PRECOOKED-REHEATED AND FRESHLY COOKED TURKEY ROULADES STORED 4 AND 8 WEEKS

被引：8

作者：

SMITH, ML

BOWERS, JA

机构：

来源：

关键词：

D O I：

10.3382/ps.0510998

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：998 / &

共 13 条

[1]

[Anonymous], 1962, S FOOD LIP THEIR OX

[2]

CASH DB, 1968, FOOD TECHNOL-CHICAGO, V22, P1477

[3]

CIPRA JS, 1970, FOOD TECHNOL-CHICAGO, V24, P921

[4]

HAMM REINER, 1960, ADVANCES IN FOOD RES, V10, P355

[5]

JACOBSON M, 1970, AGRI FOOD CHEM, V18, P1069

[6]

MAHON JH, 1962, FOOD ENG, V34, P108

[7]

Morse R.E., 1955, FOOD ENG, V27, P84

[8]

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

SCHERMERHORN, EP ;

STADELMAN, WJ ;

ADAMS, RL .

SMITH, ML ;

BOWERS, JA .