EFFECTS OF KCL ON PROPERTIES OF COUNTRY-STYLE HAMS

被引：41

作者：

KEETON, JT

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb13692.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：146 / 148

页数：3

共 24 条

[1] EFFECT OF NITRATE AND NITRITE ON COLOR AND FLAVOR OF COUNTRY-STYLE HAMS [J].

EAKES, BD ;

BLUMER, TN ;

MONROE, RJ .

JOURNAL OF FOOD SCIENCE, 1975, 40 (05) :973-976

[2] EFFECT OF VARIOUS LEVELS OF POTASSIUM-NITRATE AND SODIUM NITRITE ON COLOR AND FLAVOR OF CURED LOINS AND COUNTRY-STYLE HAMS [J].

EAKES, BD ;

BLUMER, TN .

JOURNAL OF FOOD SCIENCE, 1975, 40 (05) :977-980

[3] DIFFUSION OF CHLORIDE, NITRITE, AND NITRATE IN BEEF AND PORK [J].

FOX, JB .

JOURNAL OF FOOD SCIENCE, 1980, 45 (06) :1740-1744

[4]

HAMM REINER, 1960, ADVANCES IN FOOD RES, V10, P355

[5] EFFECTS OF CHLORIDE SALT, METHOD OF MANUFACTURING AND FROZEN STORAGE ON SENSORY PROPERTIES OF RESTRUCTURED PORK ROASTS [J].

HAND, LW ;

TERRELL, RN ;

SMITH, GC .

JOURNAL OF FOOD SCIENCE, 1982, 47 (06) :1771-1772

[6] EFFECTS OF COMPLETE OR PARTIAL REPLACEMENT OF SODIUM-CHLORIDE ON PROCESSING AND SENSORY PROPERTIES OF HAMS [J].

HAND, LW ;

TERRELL, RN ;

SMITH, GC .

JOURNAL OF FOOD SCIENCE, 1982, 47 (06) :1776-&

[7] EFFECTS OF CHLORIDE SALTS ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF FRANKFURTERS [J].

HAND, LW ;

TERRELL, RN ;

SMITH, GC .

JOURNAL OF FOOD SCIENCE, 1982, 47 (06) :1800-&

[8]

Helwig J.T., 1979, SAS USERS GUIDE

[9]

KOLARI OE, 1980, P MEAT IND RES CONF, P89

[10]

KOTULA AW, 1983, FOOD TECHNOL-CHICAGO, V37, P91

← 1 2 3 →