EFFECTS OF LEVELS OF FAT AND PROTEIN ON STABILITY AND VISCOSITY OF EMULSIONS PREPARED FROM MECHANICALLY DEBONED POULTRY MEAT

被引：19

作者：

MAYFIELD, TL

HALE, KK

RAO, VNM

ANGULOCHACON, IA

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI,ATHENS,GA 30602

[2] UNIV GEORGIA,DEPT POULTRY SCI,ATHENS,GA 30602

来源：

关键词：

D O I：

10.1111/j.1365-2621.1978.tb09769.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：197 / 201

页数：5

共 17 条

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[6] FRANKFURTERS MADE FROM MECHANICALLY DEBONED POULTRY MEAT (MDPM) .1. EFFECT OF CHOPPING TIME
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DARFLER, JM
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[J]. POULTRY SCIENCE, 1974, 53 (01) : 156 - 161
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