RATE OF HEATING AS IT AFFECTS SOLUBILIZATION OF BEEF MUSCLE COLLAGEN

被引：18

作者：

MCCRAE, SE ^{[1
]}

PAUL, PC ^{[1
]}

机构：

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

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb00978.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：18 / 21

页数：4

共 15 条

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RITCHEY, SJ .

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[2]

COVER S, 1960, 947 TEX AGR EXP STA

[3]

DEATHERAGE FE, 1963, P MEAT TENDERNESS S, P45

[4]

DECAREAU RV, 1967, 20TH P ANN REC MEAT, P216

[5]

Matz S.A., 1962, FOOD TEXTURE

[6]

PAUL P, 1956, FOOD RES, V21, P75

[7]

PAUL P, 1956, 256 MICH AGR EXP STA

[8] TEXTURAL AND HISTOLOGIC DIFFERENCES AMONG 3 MUSCLES IN SAME CUT OF BEEF [J].

PAUL, PC ;

MANDIGO, RW ;

ARTHAUD, VH .

JOURNAL OF FOOD SCIENCE, 1970, 35 (04) :505-&

[9] HEAT-INDUCED CHANGES IN EXTRACTABILITY OF BEEF MUSCLE COLLAGEN [J].

PAUL, PC ;

MCCRAE, SE ;

HOFFERBE.LM .

JOURNAL OF FOOD SCIENCE, 1973, 38 (01) :66-68

[10]

PAUL PC, 1966, J FOOD SCI, V30, P960

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