DEVELOPMENT OF PINK COLOR IN COOKED PORK

被引：30

作者：

HOWE, JL

GULLETT, EA

USBORNE, WR

机构：

[1] UNIV GUELPH,DEPT CONSUMER STUDIES,GUELPH N1G 2W1,ONTARIO,CANADA

[2] 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 | 1982年 / 15卷 / 01期

关键词：

D O I：

10.1016/S0315-5463(82)72308-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：19 / 23

页数：5

共 11 条

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[2] BROWN WD, 1958, 10 P RES C AM MEAT I, P81
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MOTT, C
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[4] EFFECT OF OPTICAL SYSTEMS AND SAMPLE PREPARATION ON VISIBLE REFLECTION SPECTRA OF PORK MUSCLE
ELLIOTT, RJ
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1967, 18 (08) : 332 - &
[5] HELMKE K, 1971, POULT SCI, V50, P1832
[6] OFF ON A TANGENT
LITTLE, AC
[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (02) : 410 - 411
[7] RADIANT ENERGY-INDUCED - CHANGES IN BOVINE MUSCLE PIGMENT
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HARRISON, DL
KROPF, DH
DAYTON, AD
[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (03) : 412 - 417
[8] Stiles M. E., 1975, Canadian Home Economics Journal, V25, P22
[9] TAPPEL AL, 1957, FOOD RES, V22, P404
[10] WEBB NL, 1961, FOOD TECHNOL-CHICAGO, V15, P371