EFFECTS OF NONVACUUM, VACUUM AND NITROGEN BACK-FLUSH TUMBLING ON VARIOUS CHARACTERISTICS OF RESTRUCTURED CURED BEEF

被引：13

作者：

GHAVIMI, B ^{[1
]}

ROGERS, RW ^{[1
]}

ALTHEN, TG ^{[1
]}

AMMERMAN, GR ^{[1
]}

机构：

[1] MISSISSIPPI STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,MISSISSIPPI STATE,MS 39762

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb13074.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1166 / 1168

页数：3

共 30 条

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[8] INFLUENCE OF TUMBLING AND SODIUM TRIPOLYPHOSPHATE ON SALT AND NITRITE DISTRIBUTION IN PORCINE MUSCLE [J].

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[10]

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