EFFECTS OF SALT REDUCTION ON THE RHEOLOGICAL AND GELATION PROPERTIES OF BEEF, PORK AND POULTRY MEAT BATTERS

被引：15

作者：

BARBUT, S

MITTAL, GS

机构：

[1] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA

[2] UNIV GUELPH,SCH ENGN,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

关键词：

D O I：

10.1016/0309-1740(89)90019-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：177 / 191

页数：15

共 24 条

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[8] FEHER L, 1981, EUROPEAN MEAT WORKER, P280
[9] MYOSINS FROM RED AND WHITE BOVINE MUSCLES .1. GEL STRENGTH (ELASTICITY) AND WATER-HOLDING CAPACITY OF HEAT-INDUCED GELS
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