INFLUENCE OF VARYING PH AND ALGIN CALCIUM BINDERS ON SELECTED PHYSICAL AND SENSORY CHARACTERISTICS OF STRUCTURED BEEF

被引：19

作者：

CLARKE, AD

SOFOS, JN

SCHMIDT, GR

机构：

[1] COLORADO STATE UNIV,DEPT ANIM SCI,FT COLLINS,CO 80523

[2] COLORADO STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,FT COLLINS,CO 80523

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb09253.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1266 / &

共 13 条

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[5] ALGIN CALCIUM GEL AS A RAW AND COOKED BINDER IN STRUCTURED BEEF STEAKS [J].

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[6] BINDING, SENSORY AND STORAGE PROPERTIES OF ALGIN CALCIUM STRUCTURED BEEF STEAKS [J].

MEANS, WJ ;

CLARKE, AD ;

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SCHMIDT, GR .

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[8]

SCHMIDT GR, 1986, Patent No. 4603054

[9]

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[10]

Steel RGD, 1980, PRINCIPLES PROCEDURE

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