COMMINUTED MEAT-PRODUCTS - FUNCTIONAL AND MICROSTRUCTURAL EFFECTS OF FILLERS AND MEAT INGREDIENTS

被引：26

作者：

COMER, FW ^{[1
]}

CHEW, N ^{[1
]}

LOVELOCK, L ^{[1
]}

ALLANWOJTAS, P ^{[1
]}

机构：

[1] AGR CANADA,RES BRANCH,FOOD RES RES INST,OTTAWA K1A 0C6,ONTARIO,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1986年 / 19卷 / 02期

关键词：

D O I：

10.1016/S0315-5463(86)71419-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：68 / 74

页数：7

共 27 条

[1] BORCHERT LL, 1967, J FOOD SCI, V32, P420
[2] BOX GEP, 1958, STATISTICAL METHODS, P96
[3] SIMPLE METHOD OF ESTIMATING EMULSIFYING CAPACITY OF VARIOUS SAUSAGE MEATS
CARPENTER, JA
SAFFLE, RL
[J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (06) : 774 - &
[4] CARROLL RJ, 1981, SCANNING ELECTRON MI, V3, P447
[5] FUNCTIONALITY OF FILLERS AND MEAT INGREDIENTS IN COMMINUTED MEAT-PRODUCTS
COMER, FW
DEMPSTER, S
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1981, 14 (04): : 295 - 303
[6] FUNCTIONALITY OF FILLERS IN COMMINUTED MEAT-PRODUCTS
COMER, FW
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1979, 12 (04): : 157 - 165
[7] DISBREY DB, 1970, HISTOLOGICAL LABORAT
[8] GOEBEL NK, 1984, FOOD MICROSTRUCT, V3, P73
[9] HANSEN LJ, 1960, FOOD TECHNOL-CHICAGO, V14, P565
[10] HELMER RL, 1963, FOOD TECHNOL-CHICAGO, V17, P1195