WHEY-PROTEIN CONCENTRATES IN A PROCESSED MEAT LOAF

被引：10

作者：

LEE, A ^{[1
]}

CANNON, RY ^{[1
]}

HUFFMAN, DL ^{[1
]}

机构：

[1] AUBURN UNIV, DEPT ANIM & DAIRY SCI, AUBURN, AL 36830 USA

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb06537.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1278 / +

页数：1

共 15 条

[1]

[Anonymous], 1960, OFFICIAL METHODS ANA

[2]

CAMPBELL JR, 1978, SCI PROVIDING MILK M

[3]

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[4] TOMATO-FLAVORED BEVERAGE AND ONION-FLAVORED CHIP DIP MADE FROM COTTAGE CHEESE WHEY [J].

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HELMS, AB ;

SANDERS, OG .

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[5] MULTIPLE RANGE AND MULTIPLE F TESTS [J].

DUNCAN, DB .

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[6] TENSILE-STRENGTH OF PROCESSED MEATS DETERMINED BY AN OBJECTIVE INSTRON TECHNIQUE [J].

GILLETT, TA ;

BROWN, CL ;

LEUTZINGER, RL ;

CASSIDY, RD ;

SIMON, S .

JOURNAL OF FOOD SCIENCE, 1978, 43 (04) :1121-+

[7]

GILLIES MT, 1973, 19 FOOD TECHN REV

[8]

HOLSINGE.VH, 1971, J DAIRY SCI, V54, P765

[9]

Kramlich W. E., 1973, PROCESSED MEATS

[10] COMPOSITION AND PROPERTIES OF WHEY PROTEIN CONCENTRATES FROM ULTRAFILTRATION [J].

MCDONOUGH, FE ;

HARGROVE, RE ;

MATTINGLY, WA ;

POSATI, LP ;

ALFORD, JA .

JOURNAL OF DAIRY SCIENCE, 1974, 57 (12) :1438-1443

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