COOKED PRODUCT TEMPERATURE AND CURING INGREDIENTS AFFECT PROPERTIES OF IRRADIATED FRANKFURTERS

被引：10

作者：

TERRELL, RN ^{[1
]}

SMITH, GC ^{[1
]}

HEILIGMAN, F ^{[1
]}

WIERBICKI, E ^{[1
]}

CARPENTER, ZL ^{[1
]}

机构：

[1] USA,NATIC RES & DEV COMMAND,FOOD ENGN LAB,NATIC,MA 01760

来源：

关键词：

D O I：

10.4315/0362-028X-44.3.215

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：215 / 219

页数：5

共 11 条

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[2] BRYNJOLFSSON A, 1979, FOOD IRRADIATION NUT, P8
[3] MULTIPLE RANGE AND MULTIPLE F TESTS
DUNCAN, DB
[J]. BIOMETRICS, 1955, 11 (01) : 1 - 42
[4] Josephson E. S., 1978, Journal of Food Processing and Preservation, V2, P299, DOI 10.1111/j.1745-4549.1978.tb00564.x
[5] SHULTS GW, 1976, J FOOD SCI, V4, P1096
[6] STEEL RGD, 1960, PRINCIPLES PROCEDURE, P134
[7] TERRELL RN, J FOOD PROT
[8] EFFECT OF SALT, PHOSPHATES AND OTHER CURING INGREDIENTS ON SHRINKAGE OF LEAN PORK MEAT AND QUALITY OF SMOKED PROCESSED HAM
WIERBICKI, E
HOWKER, JJ
SHULTS, GW
[J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (05) : 1116 - 1121
[9] WIERBICKI E, 1979, ACTIVITIES REPORT RD, V31, P2
[10] 1975, OFFICIAL METHODS ANA, P417