EFFECTS OF 3 CHOPPING METHODS ON BOLOGNA CHARACTERISTICS

被引：8

作者：

BARBUT, S ^{[1
]}

机构：

[1] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1990年 / 23卷 / 2-3期

关键词：

D O I：

10.1016/S0315-5463(90)70221-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：149 / 153

页数：5

共 22 条

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[3]

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[4]

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[6]

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[7] EFFECT OF COMMINUTION METHOD AND PRESSURE ON RESTRUCTURED BEEF STEAKS [J].

COSTELLO, WJ ;

SEIDEMAN, SC ;

MICHELS, JD ;

QUENZER, NM .

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[8]

HAMANN DD, 1988, FOOD TECHNOL-CHICAGO, V42, P66

[9] EFFECTS OF CHOPPING TEMPERATURE ON THE MICROSTRUCTURE OF MEAT EMULSIONS [J].

JONES, KW ;

MANDIGO, RW .

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[10]

KEMPTON AG, 1983, FOOD MICROSTRUCT, V2, P27

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