SELECTION OF AN OBJECTIVE TEST OF WIENER TEXTURE BY SENSORY ANALYSIS

被引：34

作者：

VOISEY, PW

RANDALL, CJ

LARMOND, E

机构：

[1] CANADIAN DEPT AGR,RES BRANCH,FOOD RES INST,OTTAWA,ONTARIO,CANADA

[2] CANADIAN DEPT AGR,RES BRANCH,ENGN RES SERV,OTTAWA,ONTARIO,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1975年 / 8卷 / 01期

关键词：

D O I：

10.1016/S0315-5463(75)73697-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：23 / 29

页数：7

共 31 条

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[2]

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[5] EFFECT OF LEVEL OF SKIN ON QUALITY OF CHICKEN FRANKFURTERS [J].

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BOURNE, MC .

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[6] EFFECT OF STUFFING VARIABLES ON QUALITY OF CHICKEN FRANKFURTERS [J].

BAKER, RC ;

DARFLER, JM ;

VADEHRA, DV .

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[7] EFFECT OF SELECTIVE ADDITIVES ON ACCEPTABILITY OF CHICKEN FRANKFURTERS [J].

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DARFLER, JM ;

VADEHRA, DV .

POULTRY SCIENCE, 1972, 51 (05) :1616-+

[8]

BOONSTRA BB, 1971, ELASTOMERIC MATERIAL

[9]

BRATZLER LJ, 1949, 2ND P REC MEAT C, P117

[10]

CARPENTER J. A., 1966, FOOD TECHNOL, V20, P125

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