PROPERTIES OF RESTRUCTURED PORK PRODUCT AS INFLUENCED BY MEAT PARTICLE-SIZE, TEMPERATURE AND COMMINUTION METHOD

被引：23

作者：

CHESNEY, MS ^{[1
]}

MANDIGO, RW ^{[1
]}

CAMPBELL, JF ^{[1
]}

机构：

[1] UNIV NEBRASKA,DEPT ANIM SCI,LINCOLN,NE 68583

来源：

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02537.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1535 / 1537

页数：3

共 12 条

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ACTON, JC
[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (02) : 240 - &
[2] FENTERS W, 1971, FOOD ENG, V43, P64
[3] HANSEN KR, 1972, J ANIM SCI, V35, P1096
[4] MANDIGO RW, 1972, J ANIM SCI, V35, P198
[5] MANDIGO RW, 1972, EC72219 NEBR SWIN RE, P6
[6] MILLER WO, 1968, FOOD TECHNOL-CHICAGO, V22, P1139
[7] PIETRASZEK G, 1972, NATL PROVISIONER, V166, P16
[8] POPENHAGEN GR, 1973, J ANIM SCI, V37, P269
[9] Snedecor G.W., 1980, STAT METHODS
[10] TILLMAN B, 1972, FOOD ENG, V44, P99