UTILIZATION OF BEEF AND PORK SKIN HYDROLYZATES AS A BINDER OR EXTENDER IN SAUSAGE EMULSIONS

被引：25

作者：

SATTERLE.LD

ZACHARIA.NY

LEVIN, E

机构：

[1] UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,LINCOLN,NB 68503

[2] VIOBIN CORP,MONTICELLO,IL 61856

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb01402.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：268 / 270

页数：3

共 10 条

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[5] RELATIONSHIP BETWEEN COLLAGEN CONTENT AND EMULSIFYING CAPACITY OF POULTRY MEAT
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[6] PIKKARAINEN J, 1968, ACTA PHYSIOL SCAND, V309, P23
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[10] 1965, OFFICIAL METHODS ANA