BONE AND PLASMA-PROTEIN EXTRACTS IN SAUSAGES

被引：15

作者：

CALDIRONI, HA

OCKERMAN, HW

机构：

[1] UNIV CTR PCIA, FAC AGRON, BUENOS AIRES, ARGENTINA

[2] OHIO STATE UNIV, DEPT ANIM SCI, COLUMBUS, OH 43210 USA

[3] OHIO AGR RES & DEV CTR, WOOSTER, OH 44691 USA

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb04997.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1622 / 1625

页数：4

共 17 条

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OCKERMAN, HW .

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[2] EXTRACTION OF BEEF BONES WITH WATER, DILUTE SODIUM-HYDROXIDE AND DILUTE POTASSIUM-CHLORIDE [J].

DUERR, PE ;

EARLE, MD .

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[3] NUTRITIONAL-EVALUATION OF LOW-TEMPERATURE ALKALINE EXTRACTS FROM BEEF BONES [J].

GOLDHIRSH, AG ;

JELEN, P .

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[4]

HASON LJ, 1960, FOOD TECHNOL, V14, P565

[5] RECOVERY OF MEAT PROTEIN FROM ALKALINE EXTRACTS OF BEEF BONES [J].

JELEN, P ;

EARLE, M ;

EDWARDSON, W .

JOURNAL OF FOOD SCIENCE, 1979, 44 (02) :327-331

[6] RELATIONSHIP BETWEEN COMPOSITION AND STABILITY OF SAUSAGE-TYPE EMULSIONS [J].

MORRISON, GS ;

WEBB, NB ;

BLUMER, TN ;

IVEY, FJ ;

HAQ, A .

JOURNAL OF FOOD SCIENCE, 1971, 36 (03) :426-&

[7]

NASH A, 1971, J FOOD SCI, V36, P930, DOI 10.1111/j.1365-2621.1971.tb15562.x

[8]

OCKERMAN HW, 1980, QUALITY CONTROL POST, V1

[9]

SAFFLE RL, 1964, FOOD TECHNOL-CHICAGO, V18, P1943

[10] UTILIZATION OF HIGH PROTEIN TISSUE POWDERS AS A BINDER-EXTENDER IN MEAT EMULSIONS [J].

SATTERLE.LD ;

FREE, B ;

LEVIN, E .

JOURNAL OF FOOD SCIENCE, 1973, 38 (02) :306-309

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