BINDING OF MEAT PIECES - OBJECTIVE AND SUBJECTIVE ASSESSMENT OF RESTRUCTURED STEAKETTES CONTAINING ADDED MYOSIN AND-OR SARCOPLASMIC PROTEIN

被引：30

作者：

FORD, AL

JONES, PN

MACFARLANE, JJ

SCHMIDT, GR

TURNER, RH

机构：

[1] CSIRO, DIV MATH & STAT, CANNON HILL 4170, Qld, AUSTRALIA

[2] UNIV ILLINOIS, DEPT ANIM SCI, URBANA, IL 61801 USA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02428.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：815 / 818

页数：4

共 7 条

[1]

COCHRAN WG, 1957, EXPT DESIGNS, P428

MACFARLANE, JJ ;

SCHMIDT, GR ;

TURNER, RH .

[3]

MANDIGO RW, 1975, 11TH P ANN MEAT IND

[4]

MAWSON RF, 1976, 18TH MEAT IND RES C

PEPPER, FH ;

SCHMIDT, GR .

[6]

SCHWARTZ WC, 1975, THESIS U NEBRASKA

[7]

WEBER K, 1969, J BIOL CHEM, V244, P4406