TEXTURE AND LIPID PHASE MORPHOLOGY OF SOME PROCESSED MEATS

被引：9

作者：

CASSENS, RG

SCHMIDT, R

机构：

[1] College of Agricultural & Life Sciences, University of Wisconsin, Madison, Wisconsin

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb03494.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The morphology of the lipid phase and resistance to penetration of different brands of commercial wieners, ring bologna and braunschweiger were studied. Even though consistent results were not obtained from all products, it was suggested that products with a smaller lipid globule size had a greater resistance to penetration. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：1256 / 1257

页数：2

共 11 条

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