INFLUENCE OF BACTERIA ON CARBONYL-COMPOUNDS OF GROUND PORCINE MUSCLE

被引：9

作者：

BOTHAST, RJ ^{[1
]}

KELLY, RF ^{[1
]}

GRAHAM, PP ^{[1
]}

机构：

[1] VIRGINIA POLYTECHN INST & STATE UNIV,DEPT FOOD SCI & TECHNOL,BLACKSBURG,VA 24061

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02779.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：75 / 78

页数：4

共 25 条

[1] RELATIONSHIP OF MICROBIAL ACTIVITY TO CHANGES IN LIPIDS OF FOODS [J].

ALFORD, JA ;

SMITH, JL ;

LILLY, HD .

JOURNAL OF APPLIED BACTERIOLOGY, 1971, 34 (01) :133-&

[2]

BADINGS HT, 1963, NED MELK ZUI, V17, P132

[3]

BAIRDPARKER AC, 1966, IDENTIFICATION METHO, P59

[4] EFFECTS OF 4 SPECIES OF BACTERIA ON PORCINE MUSCLE .1. PROTEIN SOLUBILITY AND EMULSIFYING CAPACITY [J].

BORTON, RJ ;

BRATZLER, LJ ;

PRICE, JF .

JOURNAL OF FOOD SCIENCE, 1970, 35 (06) :779-+

[5]

BOTHAST RJ, 1968, J MILK FOOD TECHNOL, V13, P340

[6]

Cowan S.T., 1965, MANUAL IDENTIFICATIO

[7] POULTRY PRODUCT QUALITY .2. STORAGE TIME-TEMPERATURE EFFECTS ON CARBONYL COMPOSITION OF COOKED TURKEY AND CHICKEN SKIN FRACTIONS [J].

DIMICK, PS ;

MACNEIL, JH .

JOURNAL OF FOOD SCIENCE, 1970, 35 (02) :186-&

[8] CARBONYLS IN OXIDIZING FAT .4. ROLE OF VARIOUS FATTY ACID COMPONENTS IN CARBONYL GENERATION [J].

ELLIS, R ;

GADDIS, AM ;

CURRIE, GT .

JOURNAL OF FOOD SCIENCE, 1961, 26 (02) :131-&

[9]

GADDIS A. M., 1959, FOOD RES, V24, P392

[10]

GADDIS A. M., 1959, FOOD RES, V24, P283

← 1 2 3 →