INFLUENCE OF THE FREEZING RATE ON THE RHEOLOGICAL AND GELATION PROPERTIES OF DARK POULTRY MEAT

被引：7

作者：

BARBUT, S

MITTAL, GS

机构：

来源：

关键词：

D O I：

10.3382/ps.0690827

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：827 / 832

页数：6

共 27 条

[1] [Anonymous], 1982, SAS USERS GUIDE
[2] BARBUT S, 1989, CAN AGR ENG, V31, P271
[3] BARBUT SB, 1988, J FOOD SCI, V54, P1296
[4] EFFECTS OF FROZEN STORAGE ON THE ULTRASTRUCTURE OF BOVINE MUSCLE
CARROLL, RJ
CAVANAUGH, JR
RORER, FP
[J]. JOURNAL OF FOOD SCIENCE, 1981, 46 (04) : 1091 - &
[5] FEHER L, 1981, EUROPEAN MEAT WORKER, P280
[6] GARBATOV AV, 1974, J TEXTURE STUD, V4, P406
[7] HAMANN DD, 1988, FOOD TECHNOL-CHICAGO, V42, P66
[8] HAMM REINER, 1960, FOOD RES, V25, P587
[9] EFFECTS OF PRE-CHILLING, FREEZING RATE, AND STORAGE TIME ON BEEF PATTY QUALITY
HANENIAN, R
MITTAL, GS
USBORNE, WR
[J]. JOURNAL OF FOOD SCIENCE, 1989, 54 (03) : 532 - 535
[10] FREEZING OF RAW BEEF - INFLUENCE OF AGING, FREEZING RATE AND COOKING METHOD ON QUALITY AND YIELD
JAKOBSSON, B
BENGTSSON, N
[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (04) : 560 - 565