EFFECT OF SALT, PHOSPHATE AND SOME NON-MEAT PROTEINS ON BINDING STRENGTH AND COOK YIELD OF A BEEF ROLL

被引：50

作者：

MOORE, SL

THENO, DM

ANDERSON, CR

SCHMIDT, GR

机构：

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

[2] UNIV ILLINOIS,DEPT DAIRY SCI,URBANA,IL 61801

来源：

JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1976.tb00633.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：424 / 426

页数：3

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