FUNCTIONAL PROPERTIES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS - EFFECT OF SALT ON WATER-BINDING PROPERTIES OF MODEL MEAT SYSTEMS

被引：41

作者：

HERMANSSON, AM

AKESSON, C

机构：

[1] UNIV LUND,CHEM CTR,DIV FOOD TECHNOL,S-22007 LUND,SWEDEN

[2] SWEDISH INST FOOD PRESERVATION RES,S-40021 GOTHENBERG,SWEDEN

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb12537.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：603 / 610

页数：8

共 12 条

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[2] Hamm R., 1973, Fleischwirtschaft, V53, P73
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[4] Hermansson A. -M., 1972, Leben-smittel Wissenschaft u. Technol., V5, P24
[5] FUNCTIONAL PROPERTIES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS - EFFECT OF CONCENTRATION AND TEMPERATURE ON WATER-BINDING PROPERTIES OF MODEL MEAT SYSTEMS
HERMANSSON, AM
AKESSON, C
[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (03) : 595 - 602
[6] HERMANSSON AM, 1973, FUNCTIONAL PROPERTIE
[7] HERMANSSON AM, IN PRESS
[8] HERMANSSON AM, 1973, PROTEINS HUMAN NUTRI, pCH27
[9] FACTORS INFLUENCING CONFORMATION CHANGES IN A 7S PROTEIN OF SOYBEAN GLOBULINS BY ULTRACENTRIFUGAL INVESTIGATIONS
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[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1968, 32 (07): : 879 - +
[10] EFFECT OF CONDENSED PHOSPHATES ON PH, SWELLING AND WATER-HOLDING CAPACITY OF BEEF
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WIERBICK.E
RUSSELL, DR
[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (06) : 860 - &