DEVELOPMENT OF PROCEDURES TO MINIMIZE MECHANICAL DAMAGE IN FREEZE-DRIED MEAT PATTIES

被引：6

作者：

SHARMA, SC ^{[1
]}

SELTZER, E ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,COOK COLL,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

来源：

关键词：

D O I：

10.1111/j.1365-2621.1977.tb14491.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1336 / 1343

页数：8

共 17 条

[1]

[Anonymous], 1955, OFFICIAL METHODS ANA

[2] THE SWELLING EFFECT OF POLYPHOSPHATES ON LEAN MEAT [J].

BENDALL, JR .

[3]

BENGTSSON NE, 1975, FREEZE DRYING ADV FO

[4]

FUKAZAWA T, 1961, J FOOD SCI, V26, P550

[5]

HAMM REINER, 1960, FOOD RES, V25, P573

[6]

KARMAS E, 1970, FRESH MEAT PROCESSIN

[7]

Kramlich W. E., 1973, PROCESSED MEATS

[8]

LITTLE WT, 1966, Patent No. 1045140

[9]

MASS RH, 1963, Patent No. 3076713

MOORE, SL ;

THENO, DM ;

ANDERSON, CR ;

SCHMIDT, GR .