EFFECT OF MEAT PARTICLE-SIZE ON EXTRACTABLE PROTEIN, COOKING LOSS AND BINDING STRENGTH IN CHICKEN LOAVES

被引：56

作者：

ACTON, JC

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1972.tb05825.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：240 / &

共 25 条

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[4] DANIELS F, 1962, EXPERIMENTAL PHYSICA
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FRONING, GW
[J]. POULTRY SCIENCE, 1965, 44 (04) : 1104 - &
[6] EFFECT OF VARIOUS ADDITIVES ON BINDING PROPERTIES OF CHICKEN MEAT
FRONING, GW
[J]. POULTRY SCIENCE, 1966, 45 (01) : 185 - &
[7] HANSEN LJ, 1966, Patent No. 3285752
[8] HUDSPETH J. P., 1967, FOOD TECHNOL, V21, P89
[9] KRAGH AM, 1961, LABORATORY MANUAL AN
[10] EFFECT OF SOME PHYSICAL AND CHEMICAL TREATMENTS ON BINDING QUALITY OF POULTRY LOAVES
MAESSO, ER
BAKER, RC
BOURNE, MC
VADEHRA, DV
[J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (04) : 440 - &