A COMPARISON OF NONMEAT PROTEINS, SODIUM TRIPOLYPHOSPHATE AND PROCESSING TEMPERATURE EFFECTS ON PHYSICAL AND SENSORY PROPERTIES OF FRANKFURTERS

被引：52

作者：

KEETON, JT ^{[1
]}

FOEGEDING, EA ^{[1
]}

PATANAANAKE, C ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27695

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb12821.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1462 / &

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