DEVELOPMENT OF A SAUSAGE-TYPE PRODUCT FROM MINCED MULLET USING RESPONSE SURFACE METHODOLOGY

被引：14

作者：

DALEY, LH ^{[1
]}

DENG, JC ^{[1
]}

CORNELL, JA ^{[1
]}

机构：

[1] UNIV FLORIDA,DEPT STAT,IFAS,GAINESVILLE,FL 32611

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02529.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1501 / 1506

页数：6

共 29 条

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[4]

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COHEN, JS ;

SHULTS, GW ;

MASON, VC ;

WIERBICKI, E .

JOURNAL OF FOOD SCIENCE, 1977, 42 (02) :338-343

[7] DETERMINING OPTIMAL RANGES OF FACTORS AFFECTING SENSORY ACCEPTABILITY OF A MINCED MULLET SAUSAGE [J].

DALEY, LH ;

DENG, JC .

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[8]

DALEY LH, 1977, THESIS U FLORIDA

[9] EFFECT OF CHEMICAL AND PHYSICAL TREATMENTS ON RANCIDITY DEVELOPMENT OF FROZEN MULLET (MUGIL-CEPHALUS) FILLETS [J].

DENG, JC ;

MATTHEWS, RF ;

WATSON, CM .

JOURNAL OF FOOD SCIENCE, 1977, 42 (02) :344-347

[10]

DENG JC, 1976, 15 FLOR SEA GRANT PR

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