EFFECTS OF CHLORIDE SALTS ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF FRANKFURTERS

被引：92

作者：

HAND, LW ^{[1
]}

TERRELL, RN ^{[1
]}

SMITH, GC ^{[1
]}

机构：

[1] TEXAS AGR EXPT STN,MEATS & MUSCLE BIOL SECT,COLLEGE STN,TX 77843

来源：

关键词：

D O I：

10.1111/j.1365-2621.1982.tb12886.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1800 / &

共 27 条

[1] EFFECT OF FERMENTATION TEMPERATURE ON CHANGES IN MEAT PROPERTIES AND FLAVOR OF SUMMER SAUSAGE
ACTON, JC
WILLIAMS, JG
JOHNSON, MG
[J]. JOURNAL OF MILK AND FOOD TECHNOLOGY, 1972, 35 (05): : 264 - &
[2] LITHIUM POISONING FROM THE USE OF SALT SUBSTITUTES
CORCORAN, AC
TAYLOR, RD
PAGE, IH
[J]. JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION, 1949, 139 (11): : 685 - 688
[3] MULTIPLE RANGE AND MULTIPLE F TESTS
DUNCAN, DB
[J]. BIOMETRICS, 1955, 11 (01) : 1 - 42
[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
HAND, LW
TERRELL, RN
SMITH, GC
[J]. 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
HAND, LW
TERRELL, RN
SMITH, GC
[J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (06) : 1776 - &
[7] LITHIUM CHLORIDE AS A SUBSTITUTE FOR SODIUM CHLORIDE IN THE DIET
HANLON, LW
ROMAINE, M
GILROY, FJ
DIETRICK, JE
[J]. JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION, 1949, 139 (11): : 688 - 692
[8] JACOBSON MF, 1981, COMMUNICATION 0414
[9] MCMILLAN CW, 1981, COMMUNICATION 0414
[10] THE SEPARATION OF MEAT FROM BONE - A REVIEW OF THE MECHANICS AND THE PROBLEMS
NEWMAN, PB
[J]. MEAT SCIENCE, 1981, 5 (03) : 171 - 200