EFFECTS OF SALT LEVELS IN PRE-RIGOR BLENDS AND COOKED SAUSAGES ON WATER BINDING, RELEASED FAT AND PH

被引:27
作者
PUOLANNE, EJ [1 ]
TERRELL, RN [1 ]
机构
[1] TEXAS A&M UNIV,TEXAS AGR EXPT STN,MEATS & MUSCLE BIOL SECT,COLLEGE STN,TX 77843
关键词
D O I
10.1111/j.1365-2621.1983.tb09152.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
收藏
页码:1022 / 1024
页数:3
相关论文
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