EFFECTS OF PREBLENDING, REDUCED FAT AND SALT LEVELS ON FRANKFURTER CHARACTERISTICS

被引：110

作者：

HAND, LW ^{[1
]}

HOLLINGSWORTH, CA ^{[1
]}

CALKINS, CR ^{[1
]}

MANDIGO, RW ^{[1
]}

机构：

[1] UNIV NEBRASKA,DEPT ANIM SCI,LINCOLN,NE 68583

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14030.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：1149 / 1151

页数：3

相关论文

共 15 条

[1] Acton J. C., 1969, Food Technology (Champaign), V23, P367
[2] Barr A. J, 1976, USERS GUIDE SAS 76
[3] CARPENTER J. A., 1966, FOOD TECHNOL, V20, P125
[4] EFFECTS OF FAT LEVEL AND SOURCE ON THE CHEMICAL, SENSORY AND COOKING PROPERTIES OF GROUND-BEEF PATTIES
CROSS, HR
BERRY, BW
WELLS, LH
[J]. JOURNAL OF FOOD SCIENCE, 1980, 45 (04) : 791 - 793
[5] Hamm R, 1960, ADV FOOD RES, V10, P335
[6] EFFECTS OF SELECTED INORGANIC PHOSPHATES, PHOSPHATE LEVELS AND REDUCED SODIUM-CHLORIDE LEVELS ON PROTEIN SOLUBILITY, STABILITY AND PH OF MEAT EMULSIONS
KNIPE, CL
OLSON, DG
RUST, RE
[J]. JOURNAL OF FOOD SCIENCE, 1985, 50 (04) : 1010 - 1013
[7] MACDOUGALL DB, 1985, P EUROPEAN M MEAT RE, V31, P579
[8] EFFECTS OF SALT LEVELS IN PRE-RIGOR BLENDS AND COOKED SAUSAGES ON WATER BINDING, RELEASED FAT AND PH
PUOLANNE, EJ
TERRELL, RN
[J]. JOURNAL OF FOOD SCIENCE, 1983, 48 (04) : 1022 - 1024
[9] EFFECT OF REDUCTION AND PARTIAL REPLACEMENT OF SODIUM ON BOLOGNA CHARACTERISTICS AND ACCEPTABILITY
SEMAN, DL
OLSON, DG
MANDIGO, RW
[J]. JOURNAL OF FOOD SCIENCE, 1980, 45 (05) : 1116 - 1121
[10] SHANNON WJ, 1983, MEAT PROCESSING, V22, P36