A MICROSCOPICAL STUDY OF THE STRUCTURE OF MEAT EMULSIONS AND ITS RELATIONSHIP TO THERMAL-STABILITY

被引：45

作者：

LEE, CM

CARROLL, RJ

ABDOLLAHI, A

机构：

[1] UNIV RHODE ISL,DEPT FOOD SCI & TECHNOL NUTR & DEITET,KINGSTON,RI 02881

[2] USDA SEA,EASTERN REG RES CTR,PHILADELPHIA,PA 19118

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04486.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1789 / &

共 17 条

ACKERMAN, SA ;

SWIFT, CE ;

CARROLL, RJ ;

TOWNSEND, WE .

[2]

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[3]

BIKERMAN JJ, 1958, SURFACE CHEM

[4]

BISWAS B, 1962, KOLLOID Z U Z POLYM, V185, P1

[5]

BLIGH EG, 1959, CAN J BIOCHEM PHYS, V37, P911

[6]

HANSEN LJ, 1960, FOOD TECHNOL-CHICAGO, V14, P565

[7]

HELMER RL, 1963, FOOD TECHNOL-CHICAGO, V17, P1195

[8]

LEE CM, 1980, APR ISF AOCS C NEW Y

[9]

LEE CM, 1981, J FOOD SCI

[10]

Lissant, 1974, EMULSION EMULSION 1