EFFECT OF HEAT PROCESSING ON EXTRACTABILITY OF SALT-SOLUBLE PROTEIN, TISSUE BINDING STRENGTH AND COOKING LOSS IN POULTRY MEAT LOAVES

被引：61

作者：

ACTON, JC

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1972年 / 37卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1972.tb05826.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：244 / &

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