PROPERTIES OF FRANKFURTERS PROCESSED WITH DIFFERENT LEVELS OF SODIUM-BICARBONATE

被引：6

作者：

BECHTEL, PJ

MCKEITH, FK

MARTIN, SE

BASGALL, EJ

NOVAKOFSKI, JE

机构：

[1] UNIV ILLINOIS,DEPT FOOD SCI,URBANA,IL 61801

[2] UNIV ILLINOIS,DEPT VET BIOSCI,URBANA,IL 61801

来源：

JOURNAL OF FOOD PROTECTION | 1985年 / 48卷 / 10期

关键词：

D O I：

10.4315/0362-028X-48.10.861

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：861 / 864

页数：4

共 15 条

[1]

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SMITH, GC .

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SMITH, GC .

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OTT, CE ;

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[5] DIETARY CHLORIDE AS A DETERMINANT OF SODIUM-DEPENDENT HYPERTENSION [J].

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MORRIS, RC .

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[6] THE EFFECT OF POTASSIUM AND BICARBONATE IONS ON THE RISE IN BLOOD-PRESSURE CAUSED BY SODIUM-CHLORIDE [J].

MORGAN, TO .

CLINICAL SCIENCE, 1982, 63 :S407-S409

[7]

OLSON DG, 1981, P MEAT IND RES CONF, P59

[8] NUTRIENT CONTENT OF SPECIAL FED VEAL RIBEYES [J].

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MCKEITH, FK .

JOURNAL OF FOOD SCIENCE, 1983, 48 (06) :1868-&

[9]

ROSENBAUM MS, 1983, PEDIATRICS, V71, P359

[10] EFFECT OF REDUCTION AND PARTIAL REPLACEMENT OF SODIUM ON BOLOGNA CHARACTERISTICS AND ACCEPTABILITY [J].

SEMAN, DL ;

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MANDIGO, RW .

JOURNAL OF FOOD SCIENCE, 1980, 45 (05) :1116-1121

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