MEASUREMENT OF EMULSIFYING CAPACITY BY ELECTRICAL RESISTANCE

被引：151

作者：

WEBB, NB

IVEY, FJ

CRAIG, HB

JONES, VA

MONROE, RJ

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1970.tb00969.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：501 / &

共 18 条

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[2] ELECTRON MICROSCOPY OF A MEAT EMULSION
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BARD, JC
CASSENS, RG
BRISKEY, EJ
[J]. JOURNAL OF FOOD SCIENCE, 1967, 32 (04) : 419 - +
[3] BORTON RJ, 1968, FOOD TECHNOL-CHICAGO, V22, P94
[4] SIMPLE METHOD OF ESTIMATING EMULSIFYING CAPACITY OF VARIOUS SAUSAGE MEATS
CARPENTER, JA
SAFFLE, RL
[J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (06) : 774 - &
[5] CARPENTER JA, 1965, FOOD TECHNOL-CHICAGO, V19, P1567
[6] CHRISTIAN JA, 1967, FOOD TECHNOL-CHICAGO, V21, P1024
[7] PROTEIN COMPOSITION AND FUNCTIONAL PROPERTIES OF MEAT
DONNELLY, TH
RONGEY, EH
BARSUKO, VJ
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1966, 14 (03) : 196 - +
[8] HANSEN LJ, 1960, FOOD TECHNOL-CHICAGO, V14, P565
[9] STUDIES ON EMULSIFYING PROPERTIES OF SOME INTRACELLULAR BEEF MUSCLE PROTEINS
HEGARTY, GR
BRATZLER, LJ
PEARSON, AM
[J]. JOURNAL OF FOOD SCIENCE, 1963, 28 (06) : 663 - &
[10] HUDSPETH JP, 1967, FOOD TECHNOL-CHICAGO, V21, P1141