POTATO STARCH AND FLOUR IN FRANKFURTERS - EFFECT ON CHEMICAL AND SENSORY PROPERTIES, AND TOTAL PLATE COUNTS

被引：9

作者：

BUSHWAY, AA ^{[1
]}

BELYEA, PR ^{[1
]}

TRUE, RH ^{[1
]}

WORK, TM ^{[1
]}

RUSSELL, DO ^{[1
]}

MCGANN, DF ^{[1
]}

机构：

[1] COLBY COOPERAT STARCH CO,CARIBU,ME 04736

来源：

关键词：

D O I：

10.1111/j.1365-2621.1982.tb10090.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：402 / &

共 19 条

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[J]. BIOMETRICS, 1955, 11 (01) : 1 - 42
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[8] KOFRANYI E, 1965, BIOLOGISCHE WERTIGKE
[9] LEEST JA, 1971, 2 INT S COND MEAT QU, P287
[10] MARKAKIS P, 1975, PROTEIN NUTRITIONA 2