DESCRIPTORS FOR TEXTURE PROFILE ANALYSIS OF FRANKFURTER-TYPE PRODUCTS FROM MINCED FISH

被引：10

作者：

AROCHA, PM ^{[1
]}

TOLEDO, RT ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI,ATHENS,GA 30602

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb12693.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：695 / 698

页数：4

共 10 条

[1]

BAKER B, 1980, 3RD NATL TECHN SEM M

[2]

BRANDT MARGARET A., 1963, JOUR FOOD SCI, V28, P404, DOI 10.1111/j.1365-2621.1963.tb00218.x

[3]

CIVILLE GV, 1973, J TEXTURE STUDIES, V4, P201

[4]

HAMMAN DD, 1979, J TEXTURE STUD, V10, P117

[5]

JOWITT R, 1974, Journal of Texture Studies, V5, P351, DOI 10.1111/j.1745-4603.1974.tb01441.x

[6] PROCESSING AND INGREDIENT INFLUENCES ON TEXTURE OF COOKED COMMINUTED FISH MUSCLE [J].

LEE, CM ;

TOLEDO, RT .

JOURNAL OF FOOD SCIENCE, 1979, 44 (06) :1615-1618

[7] FACTORS AFFECTING TEXTURAL CHARACTERISTICS OF COOKED COMMINUTED FISH MUSCLE [J].

LEE, CM ;

TOLEDO, RT .

JOURNAL OF FOOD SCIENCE, 1976, 41 (02) :391-397

[8] EFFECT OF VARIOUS ANIMAL AND VEGETABLE PROTEIN MATERIALS ON REPLACING BEEF COMPONENT IN A MEAT EMULSION SYSTEM [J].

RANDALL, CJ ;

RAYMOND, DP ;

VOISEY, PW .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1976, 9 (04) :216-221

[9]

SORENSEN T, 1976, P C PRODUCTION UTILI, P53

[10]

SPINELLI J, 1977, FOOD TECHNOL-CHICAGO, V31, P184

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