EFFECT OF 3 CHLORIDE SALTS AND CHOPPING TIME ON THE MICROSTRUCTURE AND TEXTURE OF MEAT BATTERS

被引：8

作者：

BARBUT, S

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1989年 / 22卷 / 03期

关键词：

D O I：

10.1016/S0315-5463(89)70396-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：284 / 290

页数：7

共 24 条

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[2]

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[3]

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[5]

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[6]

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[7]

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[8] EFFECTS OF CHLORIDE SALTS ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF FRANKFURTERS [J].

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TERRELL, RN ;

SMITH, GC .

JOURNAL OF FOOD SCIENCE, 1982, 47 (06) :1800-&

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

JONES, KW ;

MANDIGO, RW .

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[10]

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