SIMPLE METHOD OF ESTIMATING EMULSIFYING CAPACITY OF VARIOUS SAUSAGE MEATS

被引：106

作者：

CARPENTER, JA

SAFFLE, RL

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1964.tb00447.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：774 / &

相关论文

共 8 条

[1]

CLAYTON W, 1954, THEORY EMULSIONS THE

[2]

GORNALL AG, 1949, J BIOL CHEM, V177, P751

[3]

HANSEN LJ, 1960, FOOD TECHNOL-CHICAGO, V14, P565

[4]

HELMER RL, 1963, FOOD TECHNOL, V17, P115

[5]

LOWE B, 1955, EXPERIMENTAL COOKERY

[6]

SAFFLE RL, SUBMITTED PUBLICATIO

[7]

SAFFLE RL, UNPUBLISHED DATA

[8]

SWIFT CE, 1961, FOOD TECHNOL-CHICAGO, V15, P468