EFFECT OF COMPOSITION ON STABILITY OF SAUSAGE-TYPE EMULSIONS

被引：18

作者：

HAQ, A

WEBB, NB

WHITFIEL.JK

IVEY, FJ

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27607

[2] N CAROLINA STATE UNIV,DEPT MECH ENGN,RALEIGH,NC 27607

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb01403.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：271 / 274

页数：4

共 13 条

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[2]

BECHER P, 1966, EMULSIONS THEORY PRA

[3]

HAQ A, 1972, J FOOD SCI, V37, P480, DOI 10.1111/j.1365-2621.1972.tb02668.x

[4]

HAQ A, 1971, THESIS N CAROLINA ST

[5]

IVEY F J, 1970, Food Technology, V24, P91

[6] RELATIONSHIP BETWEEN COMPOSITION AND STABILITY OF SAUSAGE-TYPE EMULSIONS [J].

MORRISON, GS ;

WEBB, NB ;

BLUMER, TN ;

IVEY, FJ ;

HAQ, A .

JOURNAL OF FOOD SCIENCE, 1971, 36 (03) :426-&

[7]

SAFFLE RL, 1968, ADVANCES FOOD RESEAR

[8]

Snedecor G.W., 1968, STATISTICAL METHODS

[9]

SUTHEIM GM, 1947, INTRO EMULSIONS

[10] EFFECTS OF TYPES AND LEVELS OF FAT AND RATES AND TEMPERATURES OF COMMINUTION ON PROCESSING AND CHARACTERISTICS OF FRANKFURTERS [J].

TOWNSEND, WE ;

ACKERMAN, SA ;

WITNAUER, LP ;

PALM, WE ;

SWIFT, CE .

JOURNAL OF FOOD SCIENCE, 1971, 36 (02) :261-&

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