EFFECT OF NITRATE AND NITRITE ON COLOR AND FLAVOR OF COUNTRY-STYLE HAMS

被引：26

作者：

EAKES, BD

BLUMER, TN

MONROE, RJ

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27607

[2] N CAROLINA STATE UNIV,DEPT STATISTICS,RALEIGH,NC 27607

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb02246.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：973 / 976

页数：4

共 37 条

[11]

FOLLETT MJ, 1963, J SCI FOOD AGRIC, V3, P138

[12] CHEMISTRY OF MEAT PIGMENTS [J].

FOX, JB .

[13] CHANGE IN MEAT PIGMENTS IN SAUSAGE MAKING PROCESSES [J].

GIDDEY, C .

[14]

GLASSTONE S, 1946, ELEMENTS PHYSICAL CH

GRAHAM, PP ;

BLUMER, TN .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1972, 35 (02) :98-&

[16]

Greenberg R. A., 1973, Proceedings of the Meat Industry Research Conference, P69

[17]

Herring H. K., 1973, Proceedings of the Meat Industry Research Conference, P47

[18]

Hornsey H.C., 1959, J SCI FOOD AGR, V7, P534, DOI [DOI 10.1002/JSFA.2740070804, 10.1002/jsfa.2740070804]

SAWADA, T .

[20]

INGRAM M, 1973, P INT S NITRITE MEAT, P63