MICROSTRUCTURE OF REDUCED SALT MEAT BATTERS AS AFFECTED BY POLYPHOSPHATES AND CHOPPING TIME

被引：20

作者：

BARBUT, S

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb09262.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1300 / 1304

页数：5

共 37 条

[11] A STATISTICAL EVALUATION OF HISTOLOGICAL-CHANGES CAUSED BY NON-MEAT PROTEINS IN WIENER BATTERS [J].

KEMPTON, AG ;

POLONENKO, DR ;

BISSONNETTE, J ;

QUINN, J .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1982, 15 (02) :85-91

[12] EFFECTS OF SELECTED INORGANIC PHOSPHATES, PHOSPHATE LEVELS AND REDUCED SODIUM-CHLORIDE LEVELS ON PROTEIN SOLUBILITY, STABILITY AND PH OF MEAT EMULSIONS [J].

KNIPE, CL ;

OLSON, DG ;

RUST, RE .

JOURNAL OF FOOD SCIENCE, 1985, 50 (04) :1010-1013

[13]

LEE CM, 1985, FOOD MICROSTRUCT, V4, P63

[14] A MICROSCOPICAL STUDY OF THE STRUCTURE OF MEAT EMULSIONS AND ITS RELATIONSHIP TO THERMAL-STABILITY [J].

LEE, CM ;

CARROLL, RJ ;

ABDOLLAHI, A .

JOURNAL OF FOOD SCIENCE, 1981, 46 (06) :1789-&

[15]

MAURER AJ, 1983, FOOD TECHNOL-CHICAGO, V37, P60

[16] SALT - ITS USE IN ANIMAL PRODUCTS - A HUMAN HEALTH DILEMMA [J].

PEARSON, AM ;

WOLZAK, AM .

JOURNAL OF ANIMAL SCIENCE, 1982, 54 (06) :1263-1278

[17]

SCHMIDT GR, 1984, FOOD MICROSTRUCT, V3, P33

[18] EFFECT OF REDUCTION AND PARTIAL REPLACEMENT OF SODIUM ON BOLOGNA CHARACTERISTICS AND ACCEPTABILITY [J].

SEMAN, DL ;

OLSON, DG ;

MANDIGO, RW .

JOURNAL OF FOOD SCIENCE, 1980, 45 (05) :1116-1121

[19] EFFECT OF CONDENSED PHOSPHATES ON PH, SWELLING AND WATER-HOLDING CAPACITY OF BEEF [J].

SHULTS, GW ;

WIERBICK.E ;

RUSSELL, DR .

JOURNAL OF FOOD SCIENCE, 1972, 37 (06) :860-&

[20]

SOFOS JN, 1986, FOOD TECHNOL-CHICAGO, V40, P52

← 1 2 3 4 →