ORGANOLEPTIC ACCEPTABILITY OF VARIOUS COOKED MUTTON SALAMI FORMULATIONS

被引：6

作者：

ANDERSON, JR ^{[1
]}

GILLETT, TA ^{[1
]}

机构：

[1] UTAH STATE UNIV,DEPT NUTR & FOOD SCI,LOGAN,UT 84322

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb07340.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1150 / 1152

页数：3

共 17 条

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[3] PREPARATION OF MUTTON SAUSAGES [J].

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MADAIAH, N .

JOURNAL OF FOOD SCIENCE, 1971, 36 (04) :607-&

[4]

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[5] SENSORY EVALUATION OF LAMB AND YEARLING MUTTON FLAVORS [J].

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KUNZE, MS .

JOURNAL OF FOOD SCIENCE, 1969, 34 (03) :272-&

[6]

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[7] INFLUENCE OF YIELD ON CALCIUM CONTENT OF MECHANICALLY DEBONED LAMB AND MUTTON [J].

FIELD, RA ;

RILEY, ML ;

CORBRIDGE, MH .

JOURNAL OF FOOD SCIENCE, 1974, 39 (02) :285-287

[8] CHARACTERIZATION OF MECHANICALLY DEBONED HOT AND COLD MUTTON CARCASSES [J].

FIELD, RA ;

RILEY, ML ;

CORBRIDGE, MH .

JOURNAL OF FOOD SCIENCE, 1974, 39 (02) :282-284

[9]

HOFSTRAND JOYCE, 1960, FOOD RES, V25, P706

[10]

HORNSTEIN I, 1963, J AGR FOOD CHEM, V11, P147, DOI 10.1021/jf60126a014

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