EFFECT OF ANIONIC GUMS ON THE TEXTURE OF PICKLED FRANKFURTERS

被引：22

作者：

FOX, JB

ACKERMAN, SA

JENKINS, RK

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb09154.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1031 / 1035

页数：5

共 22 条

[11]

PEARSON AM, 1965, FOOD TECHNOL-CHICAGO, V19, P1841

[12]

QUINN JR, 1979, J I CAN SCI TECHNOL, V12, P1540

[13]

ROCKS J K, 1971, Food Technology, V25, P22

[14]

RONGEY EH, 1966, FOOD TECHNOL-CHICAGO, V20, P1228

[15] GEL STRUCTURE OF NON-MEAT PROTEINS AS RELATED TO THEIR ABILITY TO BIND MEAT PIECES [J].

SIEGEL, DG ;

CHURCH, KE ;

SCHMIDT, GR .

JOURNAL OF FOOD SCIENCE, 1979, 44 (05) :1276-&

[16] EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERS [J].

SMITH, GC ;

JUHN, H ;

CARPENTER, ZL ;

MATTIL, KF ;

CATER, CM .

JOURNAL OF FOOD SCIENCE, 1973, 38 (05) :849-855

[17]

STEEL R. G. D., 1960, PRINCIPLES PROCEDURE

[18] EFFECTS OF TYPES AND LEVELS OF FAT AND RATES AND TEMPERATURES OF COMMINUTION ON PROCESSING AND CHARACTERISTICS OF FRANKFURTERS [J].

TOWNSEND, WE ;

ACKERMAN, SA ;

WITNAUER, LP ;

PALM, WE ;

SWIFT, CE .

JOURNAL OF FOOD SCIENCE, 1971, 36 (02) :261-&

[19] SELECTION OF AN OBJECTIVE TEST OF WIENER TEXTURE BY SENSORY ANALYSIS [J].

VOISEY, PW ;

RANDALL, CJ ;

LARMOND, E .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1975, 8 (01) :23-29

[20] EFFECTS OF ELECTRICAL-STIMULATION ON THE FUNCTIONAL-PROPERTIES OF LAMB MUSCLE [J].

WHITING, RC ;

STRANGE, ED ;

MILLER, AJ ;

BENEDICT, RC ;

MOZERSKY, SM ;

SWIFT, CE .

JOURNAL OF FOOD SCIENCE, 1981, 46 (02) :484-&

← 1 2 3 →