EFFECTS OF TUMBLING AT VARIOUS SPEEDS ON SOME CHARACTERISTICS OF RESTRUCTURED CURED BEEF

被引：11

作者：

GHAVIMI, B

ALTHEN, TG

ROGERS, RW

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb06670.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：543 / &

共 22 条

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[9] EFFECT OF SALT, PHOSPHATE AND SOME NON-MEAT PROTEINS ON BINDING STRENGTH AND COOK YIELD OF A BEEF ROLL [J].

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