EFFECTS OF RIGOR-STATE, LEVELS OF SALT AND SODIUM TRIPOLYPHOSPHATE ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF FRANKFURTER-TYPE SAUSAGES

被引：37

作者：

PUOLANNE, EJ ^{[1
]}

TERRELL, RN ^{[1
]}

机构：

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

来源：

关键词：

D O I：

10.1111/j.1365-2621.1983.tb09155.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1036 / &

共 11 条

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[4]

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[5]

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[6]

PUOLANNE E, 1983, J FOOD SCI

[7]

PUOLANNE E, 1980, P EUROPEAN M MEAT RE, pL4

SHULTS, GW ;

WIERBICKI, E .

[9]

STEEL RGD, 1960, PRINCIPLES PROCEDURE, P134

[10] SALT, WATER AND OILSEED PROTEINS AFFECT BRINE CONTENT OF SAUSAGES [J].

TERRELL, RN ;

BROWN, JA .