SIMPLE METHOD TO DETERMINE WATER-HOLDING CAPACITY OF MUSCLE FOODS

被引：12

作者：

DAGBJARTSSON, B

SOLBERG, M

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1972.tb02676.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：499 / +

页数：1

共 7 条

[1] EFFECT OF ULTIMATE PH UPON WATER-HOLDING CAPACITY AND TENDERNESS OF MUTTON
BOUTON, PE
HARRIS, PV
SHORTHOSE, WR
[J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (03) : 435 - +
[2] EINE EINFACHE METHODE ZUR BESTIMMUNG DER WASSERBINDUNG IM MUSKEL
GRAU, R
HAMM, R
[J]. NATURWISSENSCHAFTEN, 1953, 40 (01) : 29 - 30
[3] RESPONSE OF PHENOMENA OF EXTRACT-RELEASE VOLUME AND WATER-HOLDING CAPACITY TO IRRADIATED BEEF
JAY, JM
[J]. JOURNAL OF FOOD SCIENCE, 1967, 32 (04) : 371 - &
[4] MILLER EM, 1965, FOOD TECHNOL-CHICAGO, V19, P94
[5] MILLER WO, 1968, FOOD TECHNOL-CHICAGO, V22, P1139
[6] Saffle R L, 1968, Adv Food Res, V16, P105, DOI 10.1016/S0065-2628(08)60358-4
[7] WIERBICKI E, 1957, FOOD TECHNOL-CHICAGO, V11, P69