METHOD FOR MEASUREMENT OF EFFECT OF BLOOD PROTEIN-CONCENTRATES ON BINDING FORCES IN COOKED GROUND BEEF PATTIES

被引：29

作者：

SUTER, DA

SUSTEK, E

DILL, CW

MARSHALL, WH

CARPENTER, ZL

机构：

[1] TEXAS A&M UNIV,TEXAS AGR EXPT STN,DEPT AGR ENGN,COLLEGE STN,TX 77843

[2] TEXAS A&M UNIV,TEXAS AGR EXPT STN,DEPT ANIM SCI,COLLEGE STN,TX 77843

来源：

JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1976.tb01188.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1428 / 1432

页数：5

共 12 条

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[9] EFFECT OF DECOLORIZATION AND LACTOSE INCORPORATION ON EMULSIFICATION CAPACITY OF SPRAY-DRIED BLOOD PROTEIN CONCENTRATES [J].

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