PROCESSING, SENSORY AND CHEMICAL-PROPERTIES OF WIENERS PREPARED FROM CO2, BRINE AND CONVENTIONALLY CHILLED BEEF RAW-MATERIALS

被引：3

作者：

ABUBAKAR, A

REAGAN, JO

VAUGHTERS, HM

TOWNSEND, WE

CARPENTER, JA

MILLER, MF

机构：

[1] USDA ARS,RICHARD B RUSSELL AGR RES CTR,ATHENS,GA 30613

[2] UNIV GEORGIA,DEPT FOOD SCI & TECHNOL,ATHENS,GA 30602

[3] UNIV GEORGIA,DEPT ANIM & DAIRY SCI,MEAT & MUSCLE BIOL SECT,LIVESTOCK & POULTRY BLDG,ATHENS,GA 30602

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb03060.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：277 / 279

页数：3

共 11 条

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CARPENTER, JA .

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[2]

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[3]

Acton J. C., 1969, Food Technology (Champaign), V23, P367

[4]

ASGHAR A, 1982, CRC CR REV FOOD SCI, V18, P1

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BARR AJ, 1985, USERS GUIDE STATISTI

[6] MULTIPLE RANGE AND MULTIPLE F TESTS [J].

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[7]

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

[8]

HENRICKSON RL, 1981, P RECIPROCAL MEAT C, P31

[9] INFLUENCE OF POSTMORTEM CHANGES IN BOVINE MUSCLE ON THE WATER-HOLDING CAPACITY OF BEEF - POSTMORTEM STORAGE OF MUSCLE AT 20-DEGREES-C [J].

HONIKEL, KO ;

FISCHER, C ;

HAMID, A ;

HAMM, R .

JOURNAL OF FOOD SCIENCE, 1981, 46 (01) :1-6

[10]

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