EFFECT OF SALT, SODIUM TRIPOLYPHOSPHATE AND STORAGE ON RESTRUCTURED PORK

被引：62

作者：

SCHWARTZ, WC ^{[1
]}

MANDIGO, RW ^{[1
]}

机构：

[1] UNIV NEBRASKA,DEPT ANIM SCI,LINCOLN,NB 68583

来源：

关键词：

D O I：

10.1111/j.1365-2621.1976.tb01148.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1266 / 1269

页数：4

共 17 条

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[3] EFFECT OF SOME PHYSICAL AND CHEMICAL TREATMENTS ON BINDING QUALITY OF POULTRY LOAVES
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BAKER, RC
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VADEHRA, DV
[J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (04) : 440 - &
[4] MANDIGO RW, 1972, J ANIM SCI, V35, P198
[5] MANDIGO RW, 1974, P RECIP MEATS C CHIC, V27, P403
[6] NEER KL, 1974, J ANIM SCI, V39, P173
[7] EFFECT OF BLENDING TIME, SALT, PHOSPHATE AND HOT-BONED BEEF ON BINDING STRENGTH AND COOK YIELD OF BEEF ROLLS
PEPPER, FH
SCHMIDT, GR
[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (02) : 227 - 230
[8] SCHNELL P G, 1970, Canadian Institute of Food Technology Journal, V3, P44
[9] SHERMAN P, 1961, FOOD TECHNOL-CHICAGO, V15, P79
[10] SNEDECOR GW, 1967, STATISTICAL ANALYSIS