EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERS

被引：109

作者：

SMITH, GC

JUHN, H

CARPENTER, ZL

MATTIL, KF

CATER, CM

机构：

[1] TEXAS A&M UNIV, FOOD PROT RES & DEV CTR, ENGN EXPT STN, COLLEGE STN, TX 77843 USA

[2] TEXAS A&M UNIV, AGR EXPT STN, DEPT ANIM SCI, COLLEGE STN, TX 77843 USA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02091.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：849 / 855

页数：7

共 16 条

[1] EFFECTS OF TYPES OF FAT AND OF RATES AND TEMPERATURES OF COMMINUTION ON DISPERSION OF LIPIDS IN FRANKFURTERS
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[J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (02) : 266 - &
[2] [Anonymous], 1970, OFFICIAL METHODS ANA
[3] Becher P, 1965, EMULSIONS THEORY PRA, Vsecond
[4] ELECTRON MICROSCOPY OF A MEAT EMULSION
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[J]. JOURNAL OF FOOD SCIENCE, 1967, 32 (04) : 419 - +
[5] HANSEN LJ, 1960, FOOD TECHNOL-CHICAGO, V14, P565
[6] STUDIES ON EMULSIFYING PROPERTIES OF SOME INTRACELLULAR BEEF MUSCLE PROTEINS
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[7] HELMER RL, 1963, FOOD TECHNOL-CHICAGO, V17, P1195
[8] INKLAAR PA, 1969, FOOD TECHNOL-CHICAGO, V23, P103
[9] KITCHENER JA, 1968, EMULSION SCIENCE
[10] RELATIONSHIP BETWEEN COMPOSITION AND STABILITY OF SAUSAGE-TYPE EMULSIONS
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IVEY, FJ
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[J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (03) : 426 - &