TEXTURE PROFILE PARAMETERS OF COOKED FRANKFURTER EMULSIONS AS INFLUENCED BY COOKING TREATMENT

被引：20

作者：

SINGH, Y

BLAISDELL, JL

HERUM, FL

STEVENS, K

CAHILL, V

机构：

[1] OHIO STATE UNIV,DEPT AGR ENGN,COLUMBUS,OH 43210

[2] OHIO STATE UNIV,DEPT FOOD SCI & NUTR,COLUMBUS,OH 43210

[3] OHIO STATE UNIV,DEPT APPL MECH,COLUMBUS,OH 43210

[4] OHIO STATE UNIV,DEPT ANIM SCI,COLUMBUS,OH 43210

来源：

关键词：

D O I：

10.1111/j.1745-4603.1985.tb00689.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：169 / 177

页数：9

共 8 条

[1]

BARR AJ, 1972, SAS USERS GUIDE STAT

[2] TEXTURE PROFILE OF RIPENING PEARS [J].

BOURNE, MC .

[3]

DICKERSON RW, 1968, FOOD TECH, V22, P533

[4]

RAO MVN, 1976, J FOOD SCI, V41, P427

[5]

SEGARS R A, 1974, Journal of Texture Studies, V5, P283, DOI 10.1111/j.1745-4603.1974.tb01436.x

[6]

SIMON S, 1965, FOOD TECHNOL-CHICAGO, V19, P410

[7]

SINGH Y, 1977, THESIS OHIO STATE U

[8]

SZCZESNIAK ALINA SURMACKA, 1965, ADVANCE FOOD RES, V14, P33