EFFECT OF SALT AND PHOSPHATE ON THE TEXTURE AND COLOR STABILITY OF RESTRUCTURED BEEF STEAKS

被引：32

作者：

LAMKEY, JW

MANDIGO, RW

CALKINS, CR

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb11188.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：873 / &

共 26 条

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[20] MEAT MASSAGING - EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON PRESENCE OF SPECIFIC SKELETAL-MUSCLE PROTEINS IN EXUDATE OF A SECTIONED AND FORMED HAM [J].

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