MEAT EMULSION FUNCTIONALITY RELATED TO FAT-PROTEIN RATIO AND SELECTED DAIRY AND CEREAL PRODUCTS

被引：15

作者：

MITTAL, GS ^{[1
]}

USBORNE, WR ^{[1
]}

机构：

[1] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

关键词：

D O I：

10.1016/0309-1740(86)90063-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1 / 21

页数：21

共 14 条

[1]

BARR AJ, 1979, USERS GUIDE SAS 79

[2]

BOURNE MC, 1978, FOOD TECHNOL-CHICAGO, V32, P62

[3]

HIMMELBLAU DM, 1970, PROCESS ANAL STATIST

[4]

HOLLAND GC, 1984, P C CANADIAN DAIRY I

[5]

HOOKE R, 1961, J ACM, V8, P212, DOI 10.1145/321062.321069

[6]

MITTAL GS, 1985, FOOD TECHNOL-CHICAGO, V39, P121

[7]

SAFFLE RL, 1967, FOOD TECHNOL-CHICAGO, V21, P784

[8]

SHUT J, 1976, FOOD EMULSIONS

[9]

SOPHIANOPOULOS S, 1977, INT ANAL METHODS MAN

[10]

STANLEY D W, 1976, Journal of Texture Studies, V7, P65, DOI 10.1111/j.1745-4603.1976.tb01382.x