FACTORS AFFECTING PROPERTIES OF PRECOOKED-FROZEN PORK SAUSAGE PATTIES MADE WITH VARIOUS NACL/PHOSPHATE COMBINATIONS

被引：31

作者：

MATLOCK, RG ^{[1
]}

TERRELL, RN ^{[1
]}

SAVELL, JW ^{[1
]}

RHEE, KS ^{[1
]}

DUTSON, TR ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb14993.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1372 / 1375

页数：4

共 20 条

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[5] FACTORS AFFECTING PROPERTIES OF RAW-FROZEN PORK SAUSAGE PATTIES MADE WITH VARIOUS NACL/PHOSPHATE COMBINATIONS [J].

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[9] MINIMIZATION OF FURTHER LIPID PEROXIDATION IN DISTILLATION 2-THIOBARBITURIC ACID TEST OF FISH AND MEAT [J].

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